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The Efficient Kitchen 


DEFINITE DIRECTIONS FOR THE 
PLANNING, ARRANGING AND 
EQUIPPING OF THE MODERN 
DPABOR-SAVING KITCHEN—A 
MeACTICAT (BOOK FOR THE 
HOME-MAKER. 





BY 
GEORGIE BOYNTON CHILD 


reser 
FORMERLY OF THE HOUSEKEEPING EXPERIMENT STATION 
DARIEN, CONN. 


EDITED AND ARRANGED BY 
LOUISE BOYNTON 


NEW YORK 
ROBERT M. McBRIDE & COMPANY 


1925 


Copyrteht, 191 4b 
Georcie Boynton CHILD 
Revised Edi tiom 
Copyright,) £925 ene, 
Georcie BoyNToN CHILD 


All rights reserved, including 
that of translation into foreign 
languages, including the Scan- 
dinavian. 


Published March 1914 
Second printing, August, 1914 


Third printing, August, 1915 
Fourth printing, December, 1916 
Revised edition, May, 1925 


THE GETTY CENTER 
LIBRARY 


DEDICATED 
TO 


MY THREE SISTERS 
WHOSE LOVING COOPERATION 
HAS MADE POSSIBLE 
THE WRITING OF 
THIS BOOK 





INTRODUCTION 


EN years ago my husband and I started 
home-making in a Western city. We 
had youth, ideals and a college education 
apiece; and while, like many other young people, 
we had no experience of married life, our early 
training as members of large families had given 
us a respect for practical work and a great love of 
home. After graduating from college I had kept 
house for two years for my father and mother, and 
for seven years had been business manager of a 
daily newspaper which my sister and I owned and 
ran. My husband was a technical chemist for a 
large Trust which had plants in different parts of 
the country. 

Our income at the time was scarcely $1,300. 
But with a generous trousseau to solve the problem 
of clothes, and wedding presents to make our little 
home artistic and attractive, we were able to live 
very comfortably during the first year on less than 
$1,000. 

We started our married life in one of the charm- 
ing five-room cottages which have been so largely 
developed in Colorado and California, and which 
ease the physical burden of the care of the house in 


such a wonderful way. We had, even in those 
Vii 


Vill INTRODUCTION | 


days, a washing machine, an electric iron, one of 
the labor-saving roasting pans, and several other efh- 
cient labor-saving devices. Therefore our house- 
keeping problems were reduced to the simplest pos- 
sible proportions. 

In the four years during which babies one, two 
and three arrived, we were fortunate in securing 
excellent help, and doubly fortunate in having our 
income increase to meet the extra expense involved. 
From that time on, however, with three babies to 
claim the lion’s share of all my work and care, our 
living expenses jumped from less than $1,000 to 
$2,000 a year, without any change in our standard 
of living. During those years the cost of living 
began also to steadily advance, so that the purchas- 
ing power of the fixed income must be increased 
by constant study in buying more wisely and work- 
ing more effectively. College and business training 
had taught me the advantage of systematic meth- 
ods, of effective ways of arranging work and of 
diplomatic and considerate treatment of help. So 
our little home always ran smoothly. And when 
hard pulls came, as they often did, I had al- 
ways the loving cooperation of my husband in over- 
coming them. We would take “ shifts” with the 
night care of the babies, or he would run the wash- 
ing machine for an hour before he went to work 
if the laundress failed me. Thus, like the noble 
Gareth, we were forced to win our knighthood 
through apprenticeship in “ villain kitchen vassal- 


INTRODUCTION ix 


age ’’; nor did we find it any undue hardship. In- 
deed had it lasted only for “a twelve-month and a 
day” this little book would never have been writ- 
ten. 

But as the years went on and we moved East 
and lived in awkward, badly arranged Eastern 
houses, and tried to do efficient work in kitchens 
diabolically contrived to waste every human effort; 
as we found ourselves unable to get gas for cook- 
ing in country houses, and did not know of any 
resource to take its place; as help of the right sort 
became almost impossible to secure; and as the 
“high cost of living’’ made constantly heavier de- 
mands upon us, we decided at last that we would 
have a Fourth of July, that we would make a great 
and final effort to free ourselves from the power of 
a tyrant that only seemed to tighten his hold the 
more sacrifices we made to his inordinate demands. 

In this spirit we started on a determined quest 
for information and new resources. We took les- 
sons in cooking to see whether the Domestic Sci- 
ence schools had any wonderful wisdom to impart 
in the direction of “better food for less money.” 
We studied courses in Home Economics. We read 
books. We visited cooking laboratories and prac- 
tise houses. Finally we came to the Housekeeping 
Experiment Station at Darien, Conn. 

Here at last we found what we had been seek- 
ing: an inexpensive but charming home which had 
been so transformed by engineering skill that it 


x INTRODUCTION 


could be cared for with the minimum expense, and 
so equipped that it could be operated with the small- 
est possible amount of effort. Here we learned of 
two wonderful resources for preparing food, 
adapted to the income of the average home. Here 
we heard of Taylor’s wonderful book on Scientific 
Management, which has been revolutionizing the 
business world. And here we saw two old people 
living happily an ideal life in which labor and cul- 
ture each had its rightful place. At last science 
and high ideals had transformed “ villain kitchen 
vassalage ”’ into the noble profession of home-mak- 
ing. 

The resources which Mr. and Mrs. Barnard had 
developed were suited to the needs of two people 
living simply in the country, free from the demands 
of city life, and free from all the subtle complica- 
tions which constantly arise in larger households, 
particularly in homes where there are little children. 
But back of their work was a great idea, and this 
idea was applicable to any home and to any income. 
‘Do _not try to do efficient work in an inefficient 
house. ‘First transform your conditions.” This 
is one of the first principles of engineering; and, 
strange as it may seem, the very last principle ap- 
plied in the average home. 

By good fortune the opportunity came to us to 
join Mr. Barnard in his work and to.spend a year 
in further study of equipment. We must know 
the best equipment for each kind of fuel, the equip- 


INTRODUCTION Xi 


ment which was best suited to the needs of the aver- 
age home. We must work out better ideas in 
kitchen planning. And all this information must 
be catalogued and arranged so that it would be 
available to other home-makers. 

While we were doing this work together we 
were constantly trying out new ideas, first at the 
Housekeeping Experiment Station, and then in other 
people’s homes. At last we arrived at a simple 
system of coordination which we found could be 
adapted to every home and every condition. An 
interesting test of its efficiency was made when we 
were asked to plan a model kitchen for a Domestic 
Science Exhibition given in a large city. 

All details were arranged in our office, and a list 
was sent covering directions for decoration and 
equipment. With this carefully grouped list in 
hand one of us went to the exhibition and in two 
hours had everything in place. Had the stove and 
sink been actually connected up a cook could have 
stepped in and served a very satisfactory dinner 
without loss of energy or time. 

In the spring of 1911 Mr. Barnard retired from 
active participation in the Housekeeping Experi- 
ment Station.* His mantle fell on our younger 
shoulders. Through consultations and by means 
of lectures and pamphlets we have striven to make 
current his ideas on household economics, and those 

* The Housekeeping Experiment Station is no longer open 
to visitors. The author has discontinued consultation. The 


results of the research work of the station will be published in 
book form. 


Xi INTRODUCTION 


worked out by ourselves in association with him. 
But we have found that the help that the home- 
maker needed covered so wide a field that it was 
desirable to put the information. first into book 
form, so that each subject could be studied in its 
relation to the whole problem. 

“The Efficient Kitchen” is intended as a book 
of practical directions showing how to so build new 
kitchens or transform old ones that the work of 
the home may be accomplished with a sense of mas- 
tery, instead of remaining the hopeless problem it 
has become. 

While it records only the beginning of a new sci- 
ence, and while it deals with only the practical mat- 
ters, still we believe it will serve as a starting point 
from which every man and woman may gain the 
broad survey of resources through which alone a 
satisfactory solution of the home-making problem 
is possible. The rest of the problem consists of 
work and patient study, line upon line and precept 
upon precept, till the subject is mastered and suc- 
cess is attained. 

Does the task seem toilsome and weary? It is 
no more so than mastering the technique of any art, 
or the rudiments of any profession. Let us give 
up the delusion that there is any higher work in life 
for man or woman than really mastering the prob- 
lems of the home to which in common they owe al- 
legiance. Let us face facts as they are. If ninety 
per cent of the home-makers in this country must 


INTRODUCTION Xiil 


live on incomes that make domestic service prohib- 
itory, let us hasten to transform our manner of 
living so that we will not be carrying needless 
financial burdens. The apprenticeship to “ villain 
kitchen vassalage”’ will not last forever. Intelli- 
gence will develop new resources, new methods of 
doing work, better planned houses and better equip- 
ment. The home-maker will then have time to de- 
vote to the other side of life, to the things that bring 
inspiration and joy and peace into this little circle 
of love which we are proud to call “ our home.” 


GEORGIE BOYNTON CHILD. 


Marcu, 1914. 








PREFACE TO THE FIFTH EDITION 


EN years have gone since “The Efficient 
Kitchen’ was first offered to the public— 
momentous years, in which old things have 

become new and many of the former things have 
passed away. In a changing world one thing re- 
mains fixed and changeless: the housekeeper’s daily 
round; the problem of home-making, with its po- 
tential happiness and its ever-pressing practical 
needs. 

The principles upon which this little book is 
based remain the same, since they are fundamental ; 
likewise the elementary difficulties of the house- 
keeper, due to scarcity of help and the high cost of 
all the necessities of life. The revision therefore 
has involved few changes. 

A new chapter has been written reviewing the 
progress since 1914 in housekeeping efficiency ideas, 
and in the perfecting of labor-saving equipment. 
Improvements in equipment, or improved methods 
to simplify the housekeepers’ task, have been de- 
scribed under appropriate headings throughout the 
book. 

All prices have been carefully revised in the text; 
a good deal of new material added, several new 
illustrations furnished and a new index compiled. 


Vey 


xvi PREFACE TO THE Fifth eer 


‘This new edition of “ The Efficient Kitchen” goes 
forth as a real guide and text book to all who wish 
to lighten the burden of preparing “three meals a 
day’ by making the room in which the work is 
performed a convenient and well-equipped work- 
room. » 


GEORGIE BoyNTON CHILD. 
Marcu, 1925. 


CONTENTS 


PAGE 
INTRODUCTION vil 
THE FUNDAMENTAL PRINCIPLE I 
PLANNING THE KITCHEN 12 
SCIENTIFIC GROUPING a7 
BuiLt-IN CONVENIENCES 40 
HEATING THE KITCHEN AND KEEPING 

DisHES WARM ; 64 
Hot WaTER HEATING SYSTEMS 70 
CHOICE OF FUEL FOR COOKING 88 
SELECTING THE FIXED EQUIPMENT 99 
Lists oF NECESSARY EQUIPMENT . male 7, 
TIME AND LABOR-SAVING EQUIPMENT . 145 
LicHTt HOUSEKEEPING EQUIPMENT 163 
DISPOSAL OF KITCHEN WASTE . sa ds: 
DisH-WASHING AND DaILy CARE OF 

THE KITCHEN . rae 4 
THe LAUNDRY PROBLEM . 190 
THE BUSINESS SIDE OF THE KITCHEN . I99 
THe HomMe-MAKEr’s QUIET CORNER . . 219 
PROGRESS SINCE I914 225 
GLOSSARY : ea 
URS 3 a Pee 50 





Preeti JorRATIONS 


Well arranged and well equipped 


kitchen Frontispiece 
FACING 

PAGE 

Pumerespauify and dinine-room . . . . . 22 
Scientific grouping of equipment. . . . . 44 
Convenient country kitchenette AGN, Big Was arrange BV. 


Kitchenette cabinet, unit design . . . . . 116 
Sveue@adied tar kitchenette. . . . +. . 130 


Remodeled kitchen, notable for concentration of 
Memieerocess6s |... ss, «sw S150 


Beerermeciciienscabinct..  ..  .« ~ +. « » 214 





THE EFFICIENT KITCHEN 


‘Prince, thou shalt go disguised to Arthur’s hall, 
And hire thyself to serve for meats and drinks 
Among the scullions and the kitchen knaves, 

And those that hand the dish across the bar. 

Nor shalt thou tell thy name to anyone. 
And thou shalt serve a twelve month and a day.’ 


For so the Queen believed that when her son 
Beheld his only way to glory lead 

Low down thro’ villain kitchen-vassalage, 
Her own true Gareth was too princely-proud 
To pass thereby; so should he rest with her, 
Closed in her castle from the sound of arms. 


Silent awhile was Gareth, then replied: 

‘The thrall in person may be free in soul, 

And I shall see the jousts. Thy son am I, 

And, since thou art my mother, must obey. 

I therefore yield me freely to thy will; 

For hence will I, disguised, and hire myself 

To serve with scullions and with kitchen-knaves; 
Nor tell my name to any, no, not the King.’ 


Tennyson's “ Idylls of the King.” 


THE EFFICIENT KITCHEN 


I 


THE FUNDAMENTAL PRINCIPLE 


oe HAT is Algebra, Phoebe... ex- 
actly?’’ asks worried Miss Susan, in 
Svoitality. street.” 


For many of us who aspire to be successful home- 
makers, some such dim aura of mystification clings 
round the wonderful new word Ffficiency. How 
lightly it is bandied from mouth to mouth! What 
magical things it is said to do! Now it is offered 
us as a tempting bait. Again it is brandished over 
our heads as a club. We are to be Efficient, and 
to make our kitchens Efficient. And then, of 
course, our troubles will be at an end. But what 
has efficiency actually to do with us? How do we 
get it? What do we do with it? After all, ex- 
actly .. . what is Efficiency? 

Mr. Charles Barnard has given the clearest defi- 
nition of the term that we have seen. He says, 
“Efficiency has meant in the past the power to 
produce results. It now properly means much 
more. It means power to produce the best results 


at the lowest cost of time, labor and materials.” 
I 


2 THE EFPRICIENT (RIT Cire 


It has often seemed to us that Efficiency, like 
Boston, was “ a state of mind.” At any rate, it is 
the result of a certain flexibility of mind that com- 
monly comes with culture and expert training, but 
that may also be gained by a right mental attitude 
toward the humble and arduous daily tasks that are 
ours. It is the very antithesis of the selfish and 
narrow individualism that insists upon considering 
every problem of the home as a “ personal matter.” 

Women are not to be blamed for this. The con- 
servatism, the somewhat petty insistence on indi- 
vidual preferences and prejudices that often seem 
reared like a solid wall in the way of progress in 
this important field, are but natural results of 
age-long repression. In general women have given 
the world what the world required of them — 
dumb acquiescence in things as they are. Now 
that something higher is required they will still re- 
spond. And they and the world will be the gainers. 
For the new gospel of Housekeeping Efficiency 
means that there is a demand for Housekeeping 
Efficiency ; that the efficiency of women, their initia- 
tive and intelligence, are vitally needed if home life 
is to continue. 

A preliminary, then, to planning our efficient 
kitchen, is the acquiring of an efficient attitude of 
mind. This implies liberation from bondage to 
outworn or merely personal habits and methods; a 
firm mental grasp of the objects of all our work; a 
firm faith that these right and necessary objects 


PiteenwNOAMENTAL PRINCIPLE 3 


can be achieved ; above all a disposition to use merely 
as tools the equipment, the circumstances and condi- 
tions that surround us. These circumstances and 
conditions, this income, be it large or small; this 
wall-space, stove or egg-beater are just tools, to be 
shifted about, changed, replaced or eliminated alto- 
gether, according as they serve or do not serve the 
purpose for which they were intended. 

This is what is meant by saying that efficiency 
consists in standardizing work. It is the difference 
between what one individual can do, and the com- 
posite result of the experience of many. 

There is one best way to solve any given problem 
of work. We have seen the truth of this in play- 
ing duplicate whist. It is no longer the problem of 
making the most of “ my hand,” but of making the 
most of a hand that may come to any one, and 
that will come to every one in turn in the game. 
Whist players of unusual intelligence have studied 
out certain best ways of proceeding when certain 
given combinations of cards appear in a hand. 
The amateur whist player profits by their study and 
adopts the rules that have been found to bring re- 
sults in the greatest number of cases. 

The same holds true of the kitchen processes. 
No matter how wide the difference between one 
family and another in scale and manner of living, 
by far the greater number of kitchen problems are 
common to all kitchens, and there is one best way of 
solving them. To create an efficient kitchen is 


4 THE EFFICIENT (KIT@ras 


therefore to standardize it; to work out, by a scien- 
tific study of the needs and conditions of the kitchen, 
the one best way of meeting each need; to work out 
certain standard principles of construction and 
grouping which shall best conform to universal re- 
quirements ; to then show how this “ standard type ” 
may be adapted to meet the special requirements 
of those who have less than the normal amount of 
money to spend, or more than the normal amount 
of work to be done for the same amount of money. 

To sum up, then: The problem that confronts 
us in the building and equipping of our kitchens is 
the developing of a standard type that will be 
adapted to the universal needs of the present day, 
and that can be modified to meet special needs with- 
out vital changes in the essential principles of con- 
struction and arrangement. 

The title we have chosen for our book, ‘‘ The 
Efficient Kitchen,” expresses both the universal 
needs to be met, and the conditions governing the 
problem. The word kitchen suggests to each of 
us very much the same general round of tasks to be 
performed; and the word efficient expresses the 
need for getting results without wasted effort. 
This, too, is a universal requirement, because the 
pressure of life is now bearing very heavily upon 
us all. It is not only the tired little mother, 
striving to do all her work and care for two or three 
children on an insufficient income, who needs help; 
but the home-maker of abundant means, who has 


eer NDAMENTAL PRINCIPLE 5 


larger responsibilities and larger social and profes- 
sional demands upon her income and her time. In 
the former case, the pressure to be lightened is 
physical strain; in the latter, an equally excessive 
and sometimes overwhelming mental strain. 

There is one guiding principle which will enable 
us to solve a problem of this kind, and that is the 
principle of Conservation. Conservation is really 
the science of making the most of things. And 
to make the most of things we must have a very 
complete and exact knowledge of values. If we do 
not have a clear knowledge of values, we shall be 
continually sacrificing important things to unim- 
portant or less important things, and shall not be 
conserving at all, but wasting. 

Now, the housekeeping methods which have come 
down to us from our Colonial ancestors were all 
based on this same idea of conservation. Only our 
grandmothers had very different ideas as to what 
was wotth while conserving. The values that 
loomed large in their eyes, were values that, at that 
time, cost the greatest amount of money. Food 
products that they could not produce themselves; 
manufactured articles of apparel which could not be 
woven or knitted at home, cost actual money; and 
money was not at all plentiful. Therefore they 
economized these costly values at the expense of 
time and human energy, which, then, were rela- 
tively cheap. They did not take into consideration 
fuel values, either, or consider large houses extrav- 


6 THE EFFICIENT KITCHEN 


agant. Wood was plentiful; while the work neces- 
sary to prepare it for use, either for fuel or for 
building purposes, was done in the winter, when 
there was no market value for a man’s time. 
To-day conditions have entirely changed. La- 
bor is dear, while manufactured articles are cheaper 
than ever before in the world’s history. Commer- 
cial foods of certain kinds are comparatively cheap. 
In fact nearly everything that can be produced by 
machinery is cheap, and everything that must be 
done by hand is very high priced. Certain com- 
modities that used to be abundant, and that conse- 
quently were of small money value, are now either 
growing scarce, or have been curtailed in production 
to artificially raise the price. Wood is much less 
abundant and is also subject to trust control. The 
coal supply is governed by a monopoly. Thus fuel 
which formerly was not even considered as an item 
of expense, is a very large expense to us to-day. 
We find the same change in the status*of farm 
products. Eggs, butter, milk, chickens, pigs and 
fruit were all formerly produced by every house- 
holder, and were abundant and low-priced. All 
these commodities now have new values, and pre- 
sent new problems in relation to their use for food. 
But the greatest of all shifting of values has come 
about in the new estimate of the value of a woman’s 
work in the home. Fifty years ago the output of 
vitality and energy of even the most intelligent and 
highly organized women was a thing absolutely dis- 


Pee NDAMENTAL PRINCIPLE 7 


regarded. The general attitude of mind on this 
subject can only be compared to that of the Southern 
farmer in whom an agricultural enthusiast tried 
to awaken an interest in the scientific feeding of 
his stock. 

“You ought to give your pigs a warm mash in- 
stead of cold at this time of year,” observed the ex- 
pert. 

“Why?” asked the farmer. 

“ Well,’ began the apostle of progress, “‘ for one 
thing, a cold mash takes twice as much time to digest 
as food that is properly warmed.” 

palgesiite’ 

The proprietor of the pigs leisurely eyed his 
- would-be benefactor, transferred his quid of tobacco 
from the right cheek to the left cheek, calmly spat, 
and finally remarked, “ Say, Stranger, what do you 
reckon a hog’s time is worth?” 

Fifty years ago it seemed profitable and praise- 
worthy for the mother of a family to spend a whole 
winter making a rug of old “pants.” It seemed 
worth while to spend hours each week mending 
stockings that required one or two hours patching 
a pair. Dishes that took an hour to prepare were 
concocted, merely to use up food materials that now 
would be thought of trifling value in comparison 
with the time taken to save them. 

To-day all that has changed. For both men and 
women there are new standards of the worth of life 
and the value of human striving. But, in addition, 


8 THE EFFICIENT KITCHENS 


woman’s labor in the home has an actual market 
value, as those who are obliged to hire it have found 
out to their cost. It is worth, at a minimum, thirty 
cents an hour for physical labor alone; and from 
that up to fifty cents, a dollar or even four dollars 
an hour for skilled or professional work. We find 
that the kind of mental energy that can codrdinate, 
analyze and direct — that can “ handle a situation,” 
as it is termed in the world of achievement, is worth 
thousands of dollars a year in business and profes- 
sional undertakings. Consequently we see that the 
problem of conserving this very expensive value in 
the home, outweighs in importance all the other 
factors in the home-making problem combined. 
In business enterprises there has been an increas- 
ing tendency, during the last decade, toward con- 
servation of the more valuable kinds of human en- 
ergy by eliminating the causes of fatigue or waste 
of time. We know of one great concern which 
pays good salaries and requires efficient service of 
its clerks, both men and women. ‘These clerks are 
expected to avail themselves, to the fullest extent, 
of the services of the office boy and stenographer, 
as well as of the labor-saving equipment of the of- 
fice, so that their entire energies will be freed for 
the work of most value to the company. If a 
woman is employed at, say, $100 a month to keep 
certain records, she is supposed to spend her time 
on this work which is worth $100 a month, and for 
which she is trained. If she does errands or tele- 


THE FUNDAMENTAL PRINCIPLE g 


phoning which could be as well done by an office boy 
worth $30 a month; or if she writes letters which 
she could dictate to a stenographer in half the 
time, she is considered as making a wasteful use of 
time which belongs to the company. 

While such a specialization of labor is impossible 
in the average home, it is possible to conserve the 
energy and time of the home-maker in an equally 
effective way. This is accomplished by careful 
planning and construction of the kitchen; by select- 
ing labor-and-time-saving equipment; by grouping 
the equipment in the way that will best promote ef- 
fective, rapid work; and last of all by adopting an 
efficient system which will help to reduce all the 
mechanical parts of the work to automatic processes. 
In this way the fresh thought and energy of the 
housekeeper is saved for the most important part of 
home-making, the exercise of loving care that 
watches over every essential affecting the welfare 
of the home circle. This is more a problem of wise 
administration than of routine housekeeping. It 
calls for love, intelligence and expert training. 
Very often women who are abundantly endowed 
with the right thought and intelligence to make the 
most perfect kind of homes have not had the train- 
ing to master the technique and are discouraged by 
its complexity. There are so many homely facts 
to be reckoned with, so much apparently unimpor- 
tant detail to be covered, that the task seems hope- 
less. So they drift along and let their lives and 


10 THE EFFICIENT KITCHEN 


their home-making be controlled by circumstance. 
All that is needed to transform such homes is a will- 
ingness to look at the problem from a different 
point of view; to see that mastery of the work we 
have chosen is the first step to a self-mastery that 
vitally affects our character, that will do much to- 
ward creating right ideals in our children, and that 
will do more for the world at large than any work 
outside the home, however brilliant, if undertaken 
at the expense of the responsibilities we assumed 
when we started out in married life. 

This little book has been written for home-mak- 
ers, men as well as women. Its theme is mastery 
of the practical difficulties that are summed up in 
the phrase “the technique of housekeeping.” Its 
object is to awaken interest in a constructive solu- 
tion of such problems, which will result, directly, 
in freedom and independence; and indirectly in a 
new spirit of joy and peace. Such men and women 
understand that housekeeping processes are merely 
means to anend. They know that efficiency is not 
gained simply by making the work-room efficient, 
but that it is a way of thinking, an attitude of mind, 
that involves mental mastery. They are ready to 
see work in its proper relation to life, to learn to 
subordinate the unessential to the essential, to think 
clearly and logically and to get results. 

Very few home-makers can go to school again to 
get the mental training so essential to success. But 
we must remember that the greatest teachers and 


aoe eo NUAMENTAL PRINCIPLE 11 


thinkers of the world got their own education in the 
school of experience. Rightly viewed and rightly 
used the kitchen is not a bad training school. It 
presents problems in organization and administra- 
tion as complex as any to be found in business. It 
gives a field for as great skill in chemical combina- 
tions as is to be met with in many a scientific labo- 
ratory. Its opportunities for scientific investiga- 
tion are as varied as those of the Rockefeller or 
Pasteur Institutes. Only the titles and emoluments 
seem lacking. 

To-day most of us are content to feel that we 
are doing a difficult and important task well. But 
there will undoubtedly come a time when the more 
ambitious home-maker will be able to write after 
her name titles as imposing as Master of Science or 
Doctor of Laws. Perhaps by that time some such 
title will be more highly regarded than those show- 
ing scientific attainments only. For the day is com- 
ing when the test of the value of scientific attain- 
ments will be their power to enhance the value | 
of practical living. One thing is sure. She who 
shall have solved the problem of successful home- 
making, will have been obliged to bring to her work 
as much intelligence and training as is required by 
any other science or profession. 


II 


PLANNING THE KITCHEN 


UCH of the modern housekeeper’s dis- 
M tress is due to the fact that our kitchens 

express the needs and customs of our 
grandmothers’ time, and not those of to-day. 

Less than a hundred years ago the home itself 
produced what the family consumed, and sheltered 
many workers. The kitchen was then the work- 
room of the house and was necessarily large, as it 
was the scene of many and varied industries. Sew- 
ing, knitting, quilting; candle-making, and prepar- 
ing food on a large scale for winter consumption, 
were all carried on in one big room. Living was 
very simple, social demands very few. And large 
houses and open country expressed the restful sense 
of “room to breathe in.” Weariness then came 
more from physical work than from any pressure 
on nerves and brain due to the character of the work 
or its conditions. 

To-day nearly all the old-time industries have 
been banished from the home and put on a com- 
mercial footing, in many cases to the detriment of 
the home-maker. We buy our clothing and our 
canned fruit. Instead of making candles we switch 


on the electric light. The kitchen is a place where 
I2 


PLANNING THE KITCHEN 13 


food is prepared, and where practically nothing else 
is done. The physical strain of the old days has 
been succeeded by an even greater mental strain, 
due to the great expensiveness of everything we use 
in our homes, and to the continual necessity of deal- 
ing with conditions outside the home which we can- 
not control. There is no margin left for mistakes 
or extravagance, whether of time, of strength or of 
money. Efficient kitchens, such as insure to the 
worker proper rest, economy of the vital forces, 
have become an absolute necessity. 

It is this need for economy of merve force, this 
new need peculiar to an age of high pressure and 
rapid mental readjustment, that our kitchen must 
be equipped to meet. Efficiency must be the key- 
note. [Efficient work. Efficient rest. Elimina- 
tion of all unnecessary work. The doing of neces- 


sary work in the easiest and most economical way. | 


' These are the problems of every home-maker, 
whether rich or poor; whether she have one servant, 
or none, or several. Even if she performs no part 
of the work of the kitchen herself she must, in these 
days of untrained help and shifting economic condt- 
tions, give her kitchen constant supervision, if she is 
to realize her dream of creating the ideal home. 

In meeting the new conditions no single change 
has proved so helpful as the passing of the old-fash- 
\ioned “roomy” kitchen of fond memory, and the 
\adoption of the very modern and utilitarian small 
kitchen. 


—— rr 


14 THE EFFICIENT KITCHEN 


Where space is restricted a most careful study is, 
of course, necessary in order to make the most of the 
space at one’s command. But when such a study 
has been made, when the kitchen is a compact and 
truly efficient work-room, the saving in time, 
strength and labor due to the simple elimination of 
useless space, is almost incalculable. In the small 
kitchen there is less wall and floor space to be gone 
over in the daily care and cleaning. The concen- 
tration of all the working processes near together 
and in convenient relation to one another, saves 
hours of time by preventing useless steps and awk- 
ward, unnecessary motions. Moreover, the small 
kitchen means great economy in construction —a 
very important matter in these days when building 1s 
so costly. Every square foot of flooring and parti- 
tion cut out of the kitchen where it is not needed 
may be added with advantage to some other part of 
the house where extra space means added health, 
comfort and opportunity for the entire family. 

We assume, therefore, that the housekeeper will 
have a small kitchen if she can; or will limit her re- 
modeled kitchen to the smallest possible dimen- 
sions. We will proceed to consider how this lm- 
'ited space may be used to the best advantage. 


USES THE KITCHEN MUST ese 


The final plans for the kitchen must be drawn 
by an architect. It is not the purpose of this book 
to give any information that comes under the head 


PLANNING THE KITCHEN 15 


of technical construction. Its object is, rather, to 
call attention to the various uses which the kitchen 
must serve, and of which many good architects are 
woefully ignorant. 

It is a very interesting thing to notice the work- 
ing out of thought. If we begin by holding stead- 
fastly in mind the object to be gained, some way will 
be found of overcoming difficulties and achieving 
the desired result. If, on the other hand, we allow 
ourselves, too early in the planning process, to be 
diverted by a consideration of ways and means, we 
are apt to land in discouragement and hopeless con- 
fusion. 

Therefore, first of all, before we begin to think of 
details, or even picture to ourselves the general out- 
line of the room, we must think of the work to be 
done in the room. We remember the four main 
requisites of all kitchens: storage place for sup- 
plies; sufficient table surface for the preparation 
and service of food; proper arrangements for cook- 
ing; the water supply, including facilities for dish- 
washing and cleaning up. These are fundamental 
needs, and must be met in any kind of kitchen for a 
family of any size. 

The next consideration is that the kitchen con- 
veniences be in compact relation to one another, so 
as to economize the workers’ time and strength. 
Most of us know that kitchen work is not a series 
of isolated tasks, but that one task must be fitted in 
with another most ingeniously if we are to do any- 


16 THE EFFICIENT: KITCHEN 


thing like an effective day’s work. Therefore our 
supplies, our work table, our stove and our sink 
must be near enough together so that we can “ keep 
an eye’ on one thing while we are doing other 
things. We wash the breakfast dishes while we 
watch the cake baking. We cook the cereal for 
next morning’s breakfast while we wash the supper 
dishes. We realize that we can work easily and 
effectively just in proportion as we use skill in 
planning and arranging our work. 

Having coordinated our working processes, we 
picture to ourselves the right conditions in which to 
work. We must have plenty of light, both day- 
times and evenings. The light must fall on our 
work and not shine in our eyes. The kitchen must 
be well ventilated, comfortably warmed in winter 
and cool in summer. All possible provision must 
be made for doing the work in reasonable comfort 
and without useless expenditure of the workers’ 
time and strength. 

We next remember that, besides the immediate 
needs of the work itself, there are other require- 
ments to be met in the kitchen. A place for wraps 
and rainy-day things. Some safe depository for in- 
coming supplies. We decide to make a list of all 
the kitchen needs we can think of, jotting them 
down roughly, like this: 

1. Work table and its accessories, including containers 
for groceries used in mixing. 


2. Sink and its outfit. 
3. Stove and its accessories. 


PLANNING THE KITCHEN 17 


4. Kitchen cabinet, including complete outfit for prepara- 
tion of food. . 

5. Provision for keeping food cold. Refrigerator. Cold 
closet. 

6. Provision for keeping food warm and drying dishes. 

7. Arrangements for heating the water supply. 

8. Arrangements for heating the kitchen. 

g. Drawers for cutlery, kitchen linen, aprons, etc. 

10. Place for cleaning preparations, and cleaning cloths. 

It, Shelf or closet for incoming supplies. 

12. Place for broom, mops, etc. 


—13. Closet for wraps. 


14. Laundry arrangements, if no provision can be made 
for these in a separate room. 

Up to this point the planning has been quite a 
simple matter, because we have been thinking of the 
kitchen as a work-room by itself and not in its rela- 
tion to other parts of the house. The complexities 
begin just here. Not only must the kitchen be 
rightly placed in relation to the dining-room and 
rear entrance; but its plumbing and heating and flue 
connections must be planned with reference to the 
house systems and must conform to these to a cer- 
tain degree, in order not to cause unnecessary ex- 
pense. Then we begin to find things conflicting and 
interfering with one another. Our simple, con- 
venient arrangement of sink and stove and work ta- 
ble may prove impracticable. Flues go here, where 
we wanted to put our sink. Pipes go there in that 
excellent place for a work table. Doors and win- 
dows, apparently, must fill all the wall spaces so de- 
sirable for open-shelf cupboards. Our kitchen 
seems verging on a mere conglomeration of exits 
and entrances; of wires and pipes and flues. 


18 THE EFFICIENT KITCHEN 


It is just at this point that the woman who is de- 
termined to have a convenient kitchen is apt to find 
herself in conflict with the architect. Just here she 
will realize the wisdom of having thought out the 
ends the kitchen must serve, rather than the means 
by which those ends may be attained. The start- 
ing point of all successful architecture is use; 
_ that which a room or a building or a bridge or a 
' factory is for. The reason why so many gifted 
architects fail in kitchen construction is simply be- 
cause they have only the most rudimentary ideas, 
or none at all, of the actual requirements of a mod- 
ern kitchen. These the home-maker knows. And 
this knowledge she must be able to impart to the 
architect if he needs it. She must be prepared to 
stand her ground very firmly when told that this 
or that structural necessity interferes with the vital 
convenience of arrangement. She cannot stub- 
bornly insist that the sink shall go here and the work 
table there. But she can explain clearly that this, 
that and the other need is imperative in the kitchen ; 
that such and such kitchen processes must be co- 
ordinated. Once he clearly understands the end in 
view a competent architect will find means to bring 
this about. 

If we plan our kitchen before we plan any other 
room in the house almost all these difficulties can 
be mastered very easily. If we leave it until the 
last it will require just that much more ingenuity to 
accomplish our purpose. But one thing we must 


PEANNING THE KITCHEN 19 


keep steadfastly in mind. The legitimate needs of 
kitchen construction can and will be met, provided 
the home-maker herself knows clearly what they 
are. On her realization of this, and her patient de- 
termination to make others realize it, depends much 
of the future success of her kitchen. | 


CHOICE OF METHODS AND MATERIALS 


After having, in conference with the architect, 
worked out the structural plan of an efficient kitchen, 
the home-maker will find herself at every stage of 
the work, required to make choices between this or 
that method or material; this or that alternative in 
working out some detail of construction. On her 
wise decision of all these points depends the con- 
venience of the kitchen as a work-room; the cost of 
building and equipping the kitchen; and above all 
the cost of maintenance after it has been built and 
equipped. She must therefore know what the pos- 
sibilities are, and what the result of her choice in 
each case is going to be. | 

Two general principles will guide her safely. 
The first applies to choice of materials. Get only 
what is good of its kind. If you cannot afford the 
best, do not get a cheap substitute, but choose some- 
thing less expensive, which is still the best of its 
kind. In kitchen wall finish, for example, a good 
grade of rough plaster, tinted, is better than a poor 
grade of hard-trowel finished plaster, painted. A 
reliable mason will estimate on either. But poor 


20 THE EFFICIENT KITCHEN 


work of the more expensive grade should not be 
accepted. 

The second general principle applies to the choice 
of contractors to carry out the work planned. Get 
only men of known reputation to estimate on your 
contract. If you find you cannot afford to get the 
house well built as planned, do not accept a cheaper 
estimate from a less reliable man. Eliminate ev- 


ery unnecessary thing and have good work as far as 


you go. There are too many ways of being cheated 
in materials and workmanship to make it, wise to 
take any chances. 


DETAILS OF KITCHEN CONSTRUCTION 
Size of the Kitchen. 


The convenience and economy of the small kitchen 
have been referred to at the beginning of this chap- 
ter. We are realizing the need of many things in 
the home which are more to be desired than un- 
necessary space in the kitchen. Sun parlors, out- 
door dining-rooms and maids’ sitting-rooms are be- 
ginning to seem necessities, and in very many cases 
could be afforded if no space were wasted on rooms 
where space is not required. A small upstairs laun- 
dry and pressing-room is another need that must 
often be met in the housekeeping of to-day. A very 


_ ) (convenient kitchenette can be made of a room seven 
ZI 
feet by eleven. / We recommend this size for a fam-: 


ily without a maid, or where only one house-worker 
is employed. Convenient dimensions for the aver- 


PLANNING THE KITCHEN 21 


age family are ten by twelve feet, or eleven by thir-_ 
teen. The kitchen ought to be oblong rather than 
square to get the best result of wall space. 


Relation of Kitchen to Dining-Room and Outside 
Porch. 


Very often, in order to save expense in construc- 


Back 





DINING ROOM 
Fic. 1— Floor plan showing indirect connection between 
kitchen and back door and kitchen and dining room. 
tion the kitchen opens directly from the dining-room 
by means of a swinging door. It is better, how- 
ever, to have a small pantry between. (See sim- 
plest type butler’s pantry, Fig. 1.) This pantry 
gives wonderful storage facilities, prevents odors 
from passing from the kitchen to the dining-room, 
and deadens the noise between the two rooms. It 
may be small or large, but if rightly planned every 


22 THE EFFICIENT Rite 


inch of wall space may be made available. A work- 
ing shelf twenty to twenty-eight inches wide 
and thirty-two inches from the floor may be built 
around two or three sides of the pantry. Under 
this, shallow drawers may be built in to hold dining- 
room supplies, or kitchen supplies that cannot be kept 
in the kitchen. This wide shelf may be stained 
and varnished, or it may be covered with zinc. It 
ought to be left free as a place for keeping salads, 
desserts, etc., that are ready for the table, or to pro- 
vide a working-place for making salads and sand- 
wiches, or cutting bread and cake. Above it should 
be narrow open shelves for dishes. This arrange- 
ment is far less expensive than the wide-shelf cup- 
boards with glass doors, will hold more and be 
more accessible. A pantry of this kind is the ideal 
location for the refrigerator, making it equally ac- 
cessible to dining-room and kitchen. 

The kitchen should have, wherever possible, an 
indirect connection with the outer door. This pre- 
vents much tracking in of dirt, and saves the worker 
from needless interruption. The advantages of this 
plan are illustrated in Fig. 1. 

Whatever arrangement is made, care should be 
taken to have the outer door so placed that the 
kitchen will be protected from the cold winter winds. 
The north opening found in many homes makes 
the kitchen a bleak place in cold weather. If the 
door itself faces north the entrance porch should be 
partly enclosed and given a more favorable exposure. 


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PLANNING THE KITCHEN 23 


Arrangement of Windows. 


Good light and good ventilation are secured by 
having enough windows and having them rightly 
placed. They ought to be so placed as to make a 


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DINING PANTRY DINING © 








‘KITCHEN KITCHEN 





ROOM ‘Room 
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Fic, 2. Fic. 3. 


cross draft possible. In most kitchens two windows 
are enough. If they are built in opposite or ad- 
joining walls, good ventilation will also be assured. 

Suppose a house of the simplest possible con- ° 
struction. (See Fig. 2.) In this the kitchen is the 
northwest room. The rear door opens toward the 


24 THE! EFFICIENT] Kit 


north. There is no place for windows except in 
the west wall. By building the kitchen with a 
slight jog or L, as shown in Fig. 3, and enclosing 
the rear door with a vestibule or storm door open- 
ing east, the following advantages are secured: 

The kitchen is given cross draft west and south. 
Its two windows in adjoining walls give better light 
than if both were placed in the same wall. The few 
feet of extra width render possible a narrow pantry 
between the kitchen and dining-room. The vesti- 
bule or storm door at the back protects the kitchen 
from the North wind.* 

The additional expense will be more than repaid 
by the extra comfort and efficiency of the kitchen. 
In case of a very narrow margin for expense it 
would be worth while to slightly reduce the scale 
of the entire house to allow for this important ad- 
vantage in construction. 

If both windows must be in the same wall, as 
sometimes happens, then there should be a ventilat- 
ing register in the opposite wall or a transom over 
the kitchen door leading to the porch or vestibule. 
Windows and doors should never be so located as 
to badly break up the wall space. It requires care 
in planning to avoid this; but the extra trouble is 

well worth while. 

It is also a good plan to have the windows placed 
higher in the kitchen than in the other rooms, so 

* The great comfort in summer of a direct draft through 


the kitchen from North to South would be secured by hav- 
ing a window in the vestibvle on the North side. 


PLANNING THE KITCHEN 25 


that if necessary, a table or sink may be placed 
underneath. A good height for the lower sill is 
3% feet from the floor. Sometimes cross ventila- 
tion can be accomplished by extending the kitchen 
wall beyond the outline of the rest of the house. 


Ventilation. 


Under ordinary conditions good ventilation will 
be secured by the proper location: of the windows - 
and outer door. In addition to this there must be 
the right flue connection for gas or coal stove. Gas 
stoves are often installed without flue connection, 
but it is a bad practice. The best arrangement is 
to have the gas range connected with a flue and a 
_ hood above. A ventilating register placed under 
the hood will carry off all unpleasant odors. The 
cost of such an outfit is about twenty dollars. 


Chimney Flues, Gas Pipes and Water Pipes. 


Where a coal range is to be used a separate flue 
must be provided for it in building the chimney. 
Very often the same flue is used for both the kitchen 
range and the dining-room fireplace, with very dis- 
appointing results. Improper draft makes it im- 
possible to get good service from acoal range. And 
where the flue is shared with the kitchen range, the 
fireplace is very apt to smoke. Each flue compart- 
ment should be at least eight by eight inches. 

The location of chimney flues, gas pipes and water 
pipes in the kitchen must be worked out in connec- 


26 THE EFFICIENT, Kiera 


tion with the general plan of the house systems. 
If the housekeeper explains to the architect the spe- 
cial needs that must be met in the kitchen he can 
make these systems conform to meet her needs. 
But it is a difficult matter to do this if the general 
house plans have been worked out before the de- 
signing of the kitchen is begun. The needs of the 
kitchen are of such vital importance that it is well 
worth while to make these the starting point. 


Artificial Lighting. 


In the lighting of the kitchen the matter of chief 
importance is to provide for enough light. Where 
electricity is used one kitchen bulb centrally located 
and equipped with a Tungsten globe of sixty Watts, 
will give ample light for a small kitchen. For a 
larger room two will be needed, and ought to be so 
placed that the stove and sink are both well lighted. 
If gas is used, the gas jets should be equipped with 
mantles and chimneys, and the mantles renewed 
when necessary. 

For country kitchens in remote districts, where 
electricity is not available, one must depend on kero- 
sene bracket lamps for illumination. Excellent 
lamps with reflectors are on the market. If the 
bracket is located at the left of the worker and at 
the right height, these lamps are very satisfactory. 
Ten years ago alcohol lamps were also available, but 
the rapid development of electricity has made the 
manufacture of alcohol appliance unprofitable. 


PLANNING THE.KITCHEN 27 


Kerosene is much less expensive than alcohol if 
the cost in. money alone is considered. Kerosene 
lamps may now be purchased with mantles. Great 
improvement has been made in their manufacture. 
The smell of kerosene on the hands, however, makes 
the care of these lamps an unpleasant task. And 
the care necessary is no small item. Daily cleaning 
and washing of chimneys is required, with frequent 
renewing of wicks in order to get good results and 
prevent the lamps from giving off an unpleasant 
odor while burning. 


Finish of Walls and Ceiling. 


There are almost as many grades of plaster finish 
on the market in these days as there are kinds of 
egos. In olden times an egg not absolutely above 
suspicion was a badegg. ‘To-day we have all grades 
igor stricuy uiresh to “boxed eggs.” Every 
grade, in fact, except downright bad eggs. These 
are sold without labels. In the same way plaster 
of all grades is now offered the credulous customer. 
It is a difficult matter to get the permanent, hard-. 
finished plaster which is the only kind worth having | 
on the walls. It is particularly important to have | 
this grade of plaster in the kitchen. The only way | 
to secure it is by having the work done by the most ' 
reliable mason you know and paying the price. 

There are two finishes which can be recom- 
mended, each having its advantages. The first is 
the smooth, hard-trowel finish, which is best if the 


28 THE EFFICIENT KITCHEN 


walls are to be painted. Such a finish is very clean 
and sanitary. It needs wiping over occasionally 
with a damp flannel cloth fastened around a broom; 
and should have a thorough washing once a year 
to remove the more permanent stains. This is hard 
work, especially for the upper part of the walls and 
the ceiling. For this reason many prefer the rough 
tinted finish. which can be kept clean by wiping 
off once a month, and be freshened once a year by a 
new coat of tint. When this finish is selected the 
tinting is done in the first instance by mixing the tint 
with the final coat of plaster. The yearly tinting 
is no more expensive than the paint-washing. 


Treatment of Old Kitchen Walls. 


In the case of old kitchens, one must be guided by 
the condition of the walls. For a kitchenette a dura- 
ble painted surface is the most satisfactory. A 
painter who does the best grade of work should 
be consulted. In many cases the old walls can be 
patched and sized so that they will look well after 
painting. If they are in bad shape it will pay to have 
them replastered, and then painted. A new method 
of starching painted walls, described on page 239, 
greatly simplifies the cleaning problem. 


Cost of Wall Finish. 


It is impossible to give more than a rough esti- 
mate of the cost of wall finishes. Decorators of 
experience tell us that the difference in plaster finish 


PLANNING THE KITCHEN 29 


makes it impossible to give general estimates. One 

wall will absorb three times as much kalsomine or 

paint as another will require. There are also dif- 
ferent grades of workmanship. One contractor gave 
the range of prices for kalsomining, including labor 

and material, at from ten cents to a dollar and a 

half per square yard! The difference was largely 

due to difference in workmanship. The same dif- 
ference prevails in painting, prices ranging from 
twenty cents per square yard to a dollar and twenty 
cents. In the case of kalsomine the expense for 
material is very little, and for ordinary work does 
not require skilled labor. Often it can be done by 

a member of the household. 

The cost of materials is, approximately, as fol- 
lows: 

Kalsomine, one coat glue or varnish sizing and one coat 
kalsomine, twenty cents per square yard. 

Paint, one or two coats, cost twenty to sixty cents per 
square yard. 

Special paper for kitchen walls, “ varnished tile ” or wash- 
able oilcloth. Sold by the roll. Thirty-five to sixty 
cents per yard. 

The number of coats of kalsomine needed de- 
pends upon the kind of plaster and the condition of 
the walls. At least two are usually necessary. If 
the wall is cracked the cracks should be filled with 
plaster of Paris and touched up with shellac before 
putting on the kalsomine. 

New surfaces require at least two coats of paint. 
Two are usually enough unless the grain of the 
wood is pronounced and it is to be painted white. 


30 THE EFFICIENT Kid Gris 


Two coats are necessary where paint is put on over 
a darker color. If there is little change in color one 
coat will be enough. 

Flat paints that are washable cover more surface 
than the oil paints, and are much used for that rea- 
son. The cost of labor in different localities and for 
different grades of work varies greatly. The ordi- 
nary price is one dollar and thirty-five cents per hour. 

Wall paper is not recommended for kitchen walls. 
The only exception to this is the washable oil-cloth 
paper, which is recommended where the walls are 
in bad condition and need strengthening. This 
paper comes in various colors for the side walls, 
with ceiling paper to correspond. The gloss finish 
is the best for kitchen use, although the choice of 
colors and patterns is more limited than in the 
“tinted” and “mercerized | finish cee 
often get on the kitchen walls which require more 
than wiping off these more attractive finishes cannot 
be recommended. This paper comes a yard and a 
half wide and costs 60 cents a yard. 

An ideal finish for the side walls of the kitchen 
is glazed tile. The cost, however, is prohibitive for 
the average home, being $1.25 to $1.75 per square 
foot, including baseboard and installation. A good 
substitute for tiling is a hard-finished plaster, 
blocked in tile design and treated to two or more 
coats of durable paint. 


PLANNING THE KITCHEN 31 


The Kitchen Floor. 


For the average home a well-laid kitchen floor 
covered with inlaid linoleum will give the most satis- 
factory result for the amount of money spent. The 
best grade of linoleum costs from $3.00 to $3.50 
per square yard, and if properly laid and cared for 
will last twenty years. The flooring beneath need 
not be hard wood, but it must be evenly laid. If it 
is not even it should be made so before laying the 
linoleum. 

To lay a linoleum well is the work of an expect 
and should never be attempted by the amateur. 
Whenever it is possible, have the firm that furnishes 
and lays the linoleum, take the measurements also. 
Very accurate measurements are required. And if 
a mistake is made it is well to be in a position to hold 
the dealers responsible. The price for laying the 
linoleum covers taking the measurements, cutting 
and laying, and a third trip a month later, after 
the linoleum has had time to “stretch” to tack it 
in position. In the city the charge for this work 
is usually one dollar per hour. Out of town cus- 
tomers must pay travelling expenses in addition to 
time. Two trips are necessary, in order to give the 
linoleum time to stretch before it is tacked into posi- 
tion. 

A superior method of laying linoleum over lining 
felt with cemented edges is described on pages 239- 
240. This method is more expensive but prevents 


22 THE EFFICIENT KITCHEN 


any danger of “buckling.” As all seams and edges 
are cemented, water cannot get under the surface. 

If linoleum is laid in the ordinary way, one must 
be careful in mopping to wring all excess water from 
the mop. And water spilled on it should not be 
allowed to remain. An excellent precaution is. 
to cement the edges together, where piecing is 
necessary. It may also be cemented round the 
edges. The best plan is to have a half inch, 
quarter-round molding tacked to the side wall just 
above the edge of the linoleum. Never nail the 
molding through the linoleum. This covers the 
open space allowed for stretching and makes a neat 
finish. 

It is not necessary that the flooring underneath 
the linoleum be of hard wood. It will save ex- 
pense to use a good grade of cheap, strong North 
Carolina pine. The best width for flooring is two 
or two and a half inch. The cost of such wood 
when purchased of a reliable firm which thoroughly 
kiln-dries its flooring is about 414 cents per square 
foot. This is for the seven-eighths-inch flooring, 
which wears better than the half-inch. For a cost 
of 4% cents more per square foot one may secure 
the best grade of edge-grained North Carolina pine 
or clear maple flooring. These two latter floorings 
may be used without linoleum. They should be 
stained and treated to two coats of special floor 
varnish, and then be kept waxed. This makes an 
excellent floor, but is not as comfortable to stand 


PLANNING THE KITCHEN Be 


on or as easily cared for as the linoleum. In esti- 
mating the cost of flooring, as the material is 
tongued and grooved, it will be necessary to allow 
twenty-five per cent more than the actual area to 
be covered by the North Carolina pine; and thirty- 
five per cent more for the maple. For roo square 
feet of floor space, for example, one would need 
125 square feet of North Carolina pine; or 135 
square feet of maple. The cost of laying and 
scraping such a floor will ordinarily be about twenty- 
five cents per square foot, but may be much higher 
in certain localities. 

Oiling kitchen floors is not to be recommended. 
For other parts of the house an oiled floor, when 
properly done, is very satisfactory. But in the 


* kitchen it is difficult to care for because stains are 


so hard to remove. It is very important to have 
the kitchen floor comfortable to stand on, easy to 
keep clean, and durable. For all these reasons hard- 
wood floors are not as desirable for the kitchen as 
linoleum. 

Under certain conditions other floor coverings are 
preferred to linoleum. Where great economy must 
be exercised in building and outfitting, the painted 
floor may be selected. Two coats of good floor paint 
in tan or gray are attractive in appearance and wear 
fairly well. When worn spots appear they should be 
touched up at once. If the floor is not hard-wood 
it should be given two coats of shellac before the 
paint is applied, and all cracks should first of all be 


34 THE EFFICIENT KIPGEES 


filled with crack filler. For laying such a floor the 
cost of lumber and labor will be about twenty-five 
cents pef square foot; the cost of paint and labor 
about twenty cents per square foot. The painting 
may be done at home. Some home-makers get very 
expert with the use of the paint brush. 

Many kitchens in newly built homes have cement 
floors. The different cement preparations are called 
by various names, but are very much alike in their 
general properties. It is a matter of considerable 
skill to lay them; and unless well laid they crack 
and are easily disfigured. These floors have base- 
boards continuous with the flooring and are ideal for 
purposes of keeping clean. If porches, halls, and 
entrances have this flooring, as well as the kitchen, 
the cost is not prohibitive. 

These composition floorings cost from fifty to 
sixty cents per square foot. This price includes the 
baseboard and cost of laying. The initial expense 
of sending out experts and special appliance to 
do the work costs as much for one room as for 
several rooms, so the cost is proportionately less 
for larger areas. Composition flooring makes a 
satisfactory covering for kitchens, bathrooms, 
breakfast rooms, and porches. The foundations 
under the flooring must meet certain requirements 
in order to have this price apply. These floorings 
come in tan, deep red, mottled and green. -The 
mottled is a very good kitchen color. The tans and 
reds are recommended because the colors run evenly. 


PLANNING THE KITCHEN 35 


The green is by far the prettiest for porches. The 
only serious objection to the cement flooring for 
kitchen use is that it is not restful to stand on. This 
may be obviated by having rubber or washable rugs 
in front of the sink and work table. 

The natural cement floors are not attractive in 
appearance and crack unless carefully laid. The 
colored preparations are therefore to be preferred. 

Tile flooring of the vitrified kind makes a very 
attractive looking floor. But it is hard on the feet, 
“death to china” and costs from $1.25 to $1.75 
per square foot, with a baseboard of any desired 
width from two to eight inches. 


Treatment of Wood-work in Kitchens. 


Hard wood is more important for the wood-work 
of the kitchen than in any other room in the house. 
The kitchen wood-work gets such hard wear, and 
needs so much cleaning, that a permanent and sani- 
tary finish is the ideal one. An inexpensive hard- 
wood that can be treated with a turpentine stain 
and then waxed, makes an excellent finish. Equally 
durable is the varnish finish, but the effect is not so 
good. 

By far the most attractive finish for wood-work 
is white enamel paint. For a new kitchen, if this 
is to be the finish, the wood must be selected with 
great care. Some kinds of wood have such a de- 
cided grain that four or five coats of white are 
necessary to cover them up. The best wood for 


36 THE EFFICIENT KITCHEN 


this purpose is white wood, which will require but 
two coats of paint, and one coat of enamel. This 
finish must have daily care, and will need renewing 
in two or three years. It is therefore not to be 
recommended for households where labor must be 
economized, or where the expense renewing 
would be a serious matter. 

Kitchen wood-work that has become shabby may 
be treated with two coats of tan or gray paint. 
This helps wonderfully in giving a fresh and clean 
appearance to an old kitchen. But it must be 
treated with care, frequently touched up and re- 
newed when necessary. For this reason a hard wax 
or varnish finish is to be preferred wherever it is 
possible to have it. 


IIT 


SCIENTIFIC GROUPING 


MOST efficient means of conserving the 

A worker’s time and strength is found in 

the new scientific method of grouping the 

various utensils and materials, not according to kind, 
but according to the uses they serve. 

In most kitchens groceries are kept together in 
one closet; agate-ware utensils in another; cooked 
food in still another; service dishes which are part 
of a set, in the dining-room. This is a logical ar- 
rangement, and we do not see that it is wasteful of 
labor until we begin to work. Then we find that the 
waste of steps involved in getting equipment and 
material together for any one process becomes a very 
serious loss indeed, not only of the time but of the 
energy of the worker. We see that if we are to 
conserve labor and energy we must adopt a plan 
of grouping that will coordinate utensils and ma- 
terials as they are needed for the actual work to be 
done. 

Before discussing the new theory, let us analyze 
two simple processes repeated every day in the 
kitchen, and see how laborious is the old way of 
getting them accomplished, as a result of the wrong 

37 


38 THE EFFICIENT KITCHEN 


method of grouping. The first is the very simple 
task of making tea. As freshly boiled water is a 
necessity for good tea, our first step is to empty 
and partly refill the tea-kettle, or get a small stew- 
pan and cover and boil water enough for our tea 
on the stove. This will mean two trips if the tea- 
kettle is used; and four if we must get a stew-pan 
from a closet, a cover from the rack, and go to the 
sink to fill our utensil, and then to the stove to boil 
the water. Next, while the water is boiling, we go. 
to the china closet and get the teapot, to the shelf 
where groceries are kept for the tea, to the dining- 
room for cups, saucers, spoons and sugar bowl. 
Then we make the tea. We have made in the first 
case, five trips about the room in order to get our 
materials together; in the second case, where a 
small saucepan and cover are used, seven trips. 
Compare the great waste of labor in this simple 
process, with the ease of making tea by the new 
method. In this latter case we have the entire tea- 
making outfit grouped near the sink. We stand 
at the sink and reach for the stew-pan or tea-kettle, 
and fill it with water, take two steps to the stove 
and put the water on to boil. The pot-covers are 
just back of the stove. The teapot and tea canister 
are on a shelf above the sink, and cups, saucers and 
spoons are placed beside them. In making our tea 
this second time we have moved perhaps five feet 
in all, and cut in two the labor and effort required 
to do the work. Inthe former case we had to make 


SCIENTIFIC GROUPING 30 


five or seven trips to different parts of the kitchen 
and dining-room, and probably walk at least twenty- 
five feet, in order to accomplish the self-same task. 

Another very simple task performed at least three 
times a day is the cutting of bread. With the bread 
box on the table in the pantry, the bread knife in 
the cutlery drawer, the bread board hanging up 
against an opposite kitchen wall, we must make 
three separate trips in order to get our materials to- 
gether and prepare to do the work. 

Every separate task or process that we analyze 
shows the same wastefulness of labor and time, due 
to the fact that our kitchen outfit and supplies are 
wrongly coordinated. We begin to realize how 
serious is this waste when we remember that very 
many of the kitchen tasks are performed three times 
a day; and that the number of separate processes 
carried on each day in even the simplest kitchen is 
between twenty-five and a hundred. It is no ex- 
aggeration to say that at least two hours a day 
ave lost in the average kitchen by improper group- 
ing of supplies and utensils. Where servants are 
kept and the living is elaborate it often requires 
the services of an extra maid to make up for the 


lack of efficient arrangement. It is therefore clear. 


that the new idea must be applied to every detail 
from the original laying out of the kitchen, the 
locating of the sink, stove and work table, to prop- 
erly sub-dividing the most insignificant of the 
kitchen tools. On this basis we proceed to group 


Fae memaneltl rt te irpere - 
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40 THE EFPICIENT Kit Gti 


the utensils around the fixed equipment to which 
they belong, which gives a grouping like the fol- 


lowing: 
Articles to be grouped near the range: 
Salt Box. Match Box. 
Flour Dredger. Empty Box for Matches. 
Pepper Dredger. Stove Cloths. 
Pot Covers. Asbestos Mats 
Frying Pans. Griddle (in Winter time). 
Dripping Pans. Rack for Dish Towels. 


Articles to be grouped near the sink: 


2 Dish eats 


Dish Drainer. 
eS Sink Stopper. Mr Fade 


aw 


Cleaning outfat to be grouped near sink: 


Sink Solutions. 

Scouring Soap. 

Corn Meal for Care of Hands. 
Bay-Rum Lotion for Hands. 


Group on shelf above sink: 


Teapot and Tea Canister. Pitchers, Assorted Sizes. ——— 
Percolator and Coffee Can- Stew Pans (either on shelf 

ister. or suspended from wall 
Double Boiler. below). 


Suspend from edge of shelf or wall back of sink 
the following small implements: 


Soap Shaker. Vegetable Brush. 

Soap Dish. Bottle-Cleaning Brush. 
Dish Mop. Small Funnel. 

Sink Shovel. Small Wire Strainers. 


Wire Whisk Sink Brush. Plate Scrapers. 
Pot Scraper. 


Place in open-shelf cupboard near sink: 


—#F Small 


SCIENTIFIC GROUPING 4I 
Outfit of Dishes for Left-Over Food 


6 Small Agate Pans. 


4 Agaté-Pans, 2 to 3 quart Capacity. 


6 Agate Plates. 
4 Larger Agate Plates. 


Kitchen China as Required by Size of Family. 


At right of sink have nickel towel-bar for hand 


towel, or a roll of paper toweling. 


If possible have 


a drawer near sink where may be kept a supply of 
kitchen towels, wash cloths and cheese-cloth for 


straining. 


We then plan to group the supplies and utensils 
used in preparing food so that no extra steps will 
have to be taken to assemble them for each cooking 


operation. 


This gives us a grouping like the fol- 


lowing near the work-table: 
Articles to be grouped near work table: 


2 Measuring Cups. 

White Yellow 

Bowls. 

__ Yellow Mixing Bowls. 

' 2 Baking Dishes, 2-pint and 

3-pint sizes. 

- Rolling Pin. 

Pastry Board. 

Pie Plates. 

Cake Mixer. 

Cake Tins, Various Kinds. 

Muffin Tins. 

Cutters for Cookies, Dough- 
nuts, etc. 

Bread Mixer. 

Flour Sifter. 

Liquid Shortening. 

Bread Pans. 

Meat Grinder. 

Crank Beater. 


Puree Strainer. 
Containers for Spices. 
Jars for Grocery Supplies. 
Containers for Flour, Sugar, 

Rice, and Cereals. 
Cutlery Outfit 

I dozen teaspoons. 

4 to 6 kitchen knives. 

4 to 6 kitchen forks. 

4 to 6 table-spoons. 

A good meat knife. 

Spatula. 

Apple Corer. 

2 Vegetable Knives. 

Outfit of Measuring 

Spoons. 

Scissors. 

Mixing Spoons. 

Wooden Spoons. 

Ege Beater. 


42 THE EFFICIENT KEPCHEN 


We shall find certain other utensils that require 
special shelves or closets, on account of their size; 
and certain outfits that are used constantly in some 
kitchens and not at all in others. We group these 
in the following: | 


Special list: 


Steamers. Outfit for Deep-fat Frying 
Portable Oven. Frying Basket. 

Waffle Iron. Scotch Kettle. 

Toaster. Pail for Frying-fat. 


A salad outfit in the average family would in- 
clude: Salt shaker, pepper shaker, paprica, gar- 
lic cloves, vinegar bottle, oil bottle. 

In every kitchen where there is no pantry between 
kitchen and dining-room, a special place must be 
provided for the bread box, bread board and 
bread knife. Also a cake box and a container for 
crackers, etc. 

The fireless cooker should be near the kitchen 
stove; and convenient storage place near at hand 
should be provided for the fireless cooker utensils 
when not in use. 

We have outlined above a grouping that is based 
on the principle of conserving labor and energy, and 
that may be adapted to the needs of any kitchen 
no matter how faulty its construction. It requires 
comparatively small expense to make a kitchen con- 
venient, in so far as convenience depends upon 
the proper arrangement and coordination of its 
portable equipment and supplies. 


SCIENTIFIC GROUPING 43 


The processes analyzed thus far have been those 
that are carried on and completed in the kitchen. 
There are others which have to do with both kitchen 
and dining-room. Take for example those involv- 
ing the use of supplies common to both kitchen and 
dining-room needs, like butter, milk, bread, crackers 
and drinking water. The best place for these is 
clearly the little pantry between the kitchen and 
dining-room, where they are equally accessible to 
both rooms. This end will be gained by placing the 
fetrizerator, bread “box, etc:, in the pantry; and 
having near at hand the special utensils required for 
serving or handling these supplies. 

After the cooking is done and the meal is ready 
to be served, we find that the table dishes divide 
themselves into three groups: First, those used to 
hold the cooked food; second, the dishes that must 
be warmed before they are ready for table use; and 
third, those that are used just as they are. While 
these groups are handled in three separate and dis- 
tinct ways, they all belong to the same set of china. 
By the old method of grouping they would all be 
kept together in the dining-room closet. We shall 
now divide them so that they will be rightly grouped 
for their work. We take the platters, vegetable 
dishes and gravy boat to the kitchen closet; the 
plates, cups and saucers to a closet warmed by a 
coil from the furnace, so that they will be kept 
at the right temperature and ready for use at any 
time. We leave the third division in the dining- 


wv THE EFFICIENT KITCHEN 


room closet, as near as possible to the linen supply 
and other table furnishings. 

This scientific grouping has been tried out in a 
great number of cases and has been found wonder- 
fully successful. By concentrating the working 
processes in one corner of the room, large kitchens 
have been made almost as convenient as small ones. 
Tiny rooms that did not seem large enough to be 
utilized for kitchen purposes have been made into 
most convenient kitchenettes. And awkward, badly 
planned kitchens have been transformed into effi- 
cient work rooms at small expense, just because 
working materials and utensils were grouped in a 
way that helped the work along instead of hinder- 
ing and setting it back. 


PRINCIPLES OF KITCHEN EPEIGIEnG 


As a means of putting into effect the principles 
of scientific grouping, it will be found very helpful 
to bear in mind the following general rules. They 
are based on the same idea of conserving time and 
strength, and thus enabling the worker to concen- 
trate on constructive work all her best energy. 

1. Keep nothing in the kitchen that is not used 
every day. 

2. Things used oftenest should be most con- 
veniently near at hand. 

3. Grouping of utensils and supplies should be 
governed by the principle of Coordination 
of Processes. 


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SCIENTIFIC GROUPING 45 


. Have narrow shelves with one row of things 


on each. 

Use open shelves rather than cupboards and 
closed closets. (An exception to this rule 
must be made where a coal range is used, 
and the kitchen is necessarily dusty.) 

Shelves should be at a convenient height, none 
lower than 12 inches nor higher than can be 
easily reached. 


. Nothing should be permitted to rest on the floor, 


This saves bending over, and facilitates 
cleaning the kitchen floor. 

Have nothing in the kitchen that is not easy to 
keep clean. 

Fixed equipment should be placed where the 
light is good. 

Floor covering should be easy to keep clean and 
pleasant for the feet to rest on. 


. Small utensils should be suspended from hooks 


and cup-hooks fastened to the wall or the 
edge of shelves. 

Sink and work table should be at a convenient 
height for the worker. 

There should be a special place for each thing 
used in the kitchen. 


IV 
BUILT-IN CONVENIENCES 


VERY kitchen ought to be so equipped 

with built-in conveniences that the porta- 

ble equipment needed to make it a perfect 
work-room can be reduced to a minimum. In this 
book the term “ Built-in Conveniences” means 
shelf-room and such other home-made contrivances 
as a carpenter can install. 

While this problem has been well worked out in 
city apartments, and in country houses too, in cer- 
tain sections of the country, as, for example, the 
perfectly equipped California bungalow, it is still 
unsolved in a large majority of cases. There are 
millions of kitchens in this country which could be 
transformed from awkward, inefficient work-rooms 
into convenient and well arranged work-rooms at 
comparatively small expense, by making a few vital 
alterations. 

A family, on moving into a rented house, usually 
finds a stove, a sink and a china closet, nothing more. 
And the last is a purely accidental affair, con- 
tingent on the exigencies of architecture. Of a long 
list of built-in conveniences and fixed equipment 


which every home requires, these are the only needs 
46 


BUILT-IN CONVENIENCES 47 


universally met, even in a primitive way. Yet these 
needs, one and all, are absolutely essential to com- 
fort and efficiency, and could, with very slight ex- 
pense, be made part of the original plan and struc- 
ture of even the most modestly equipped kitchen. 

Let us consider certain of these elementary needs 
which are common to all households, whether rich 
or poor, and see how they may be met, first in the 
building of new houses, second in transforming old 
ones. 


NEEDS TO BE MET IN EVERY KITCHEN 


1. Stove, sink, work table and kitchen cabinet. 
2. Storage place for groceries. 


LC), 


. Shelves, closet room or hooks for all kitchen 


utensils. . 

Refrigeration and cold storage for vegetables, 
fruit, etc. 

Provision for keeping food warm. 

Temporary receiving place for incoming sup- 
plies. 

Place for cleaning outfit and cleaning prepara- 
tions, 

Closet for wraps near back entrance. 

Box for coal or wood; shelf for kerosene or al- 
cohol can. 

Provision for disposing of kitchen waste. 


Problems presented by the stove, sink, work- 
table and refrigerator will be considered elsewhere 
in this book, as will the very important subject of 


48 THE EFFICIENT Rie ia 


the disposing of kitchen waste. This chapter is 
concerned mainly with the storage problem, with 
finding a place for things. And this place must al- 
ways be the most convenient and best possible, for 
the purpose of efficiency, of conserving the time and 
strength of the worker. 


STORAGE PLACE FOR GROCERIES 


In the old, haphazard kitchen planning, this need 
has usually been met by having one or more closets 
with end-shelves for the groceries. Sometimes this 
single closet or pantry must also hold many of the 
kitchen utensils. The shelves were usually wide, 
so that articles must be placed on them several layers 
deep. And the floor was used as a reserve shelf. 

In other cases separate cupboards with wooden or 
glass doors were fastened to the kitchen wall, and 
designed to hold the cooking dishes, the larger closet 
being left entirely for supplies. In our trips about 
the country we find numbers of kitchens without 
any closet facilities whatever; many with only one 
closet; others with several. The location and num- 
ber of closets, or the absence of them altogether has 
depended largely on how the outline of the kitchen 
lent itself to these requirements. 

Approaching the matter from the new stand- 
point, that of creating an efficient work room, we 
realize at once that proper shelf-room, conveniently 
located, is one of the primary needs of the kitchen. 
We make that our starting-point and proceed to 


BUILT-IN CONVENIENCES 49 


consider the resources and possibilities of the par- 
ticular kitchen we are to build or reconstruct. 

We find first of all that the wall space can be 
used to best advantage by having a system of nar- 
row open shelves, rather than the deep-shelf closet 
or the cupboard with closed-in shelves and doors. 
We might have learned this long ago by noticing 
how much can be neatly and conveniently stored on 
open shelves in the grocery stores. Narrow shelves 
offer immense advantages over the deep-shelf plan. 
There is room for but one row of articles. Not 
having to reach behind the first row to get some- 
thing at the back which, perhaps, we cannot see 
without standing on a chair, we are saved loss of 
time and energy due to awkward motions, and also 
the danger of knocking things off the shelf and 
breaking them. We find a further gain in doing 
away with doors and protecting the articles from 
dust by keeping them in carefully labeled glass or 
tin containers. 

Finally, by the open-shelf system, we can have 
just the amount of shelf-room we require, no more 
and no less. And we can put the shelves where they 
are needed. This is the essential advantage of the 
open-shelf scheme, and is quite impossible in the 
case of closed-in cupboards, which must be put where 
there is room for them, and where the doors will not 
be in the way. 

The most important supply shelves in the kitchen 
are those directly above the work table. The ob- 


50 THE EFFICIENT KITCHEN 


ject is to have all needed supplies easily within reach 
of the worker’s hand as she sits or stands at the work 
table. Here we see the importance of so locating 
doors and windows as to avoid breaking up the wall 
space. For the proper relation of work table to 
shelves is vital to our scheme of efficiency, and 
should be worked out in the original planning of the 
kitchen. 

Sometimes it is possible, instead of a portable 
work-table to have a broad work-shelf built-in, 
across the entire width of the kitchen. Such: a 
work-shelf is an ideal convenience. The dimensions 
should be 22 inches wide, and a height to suit the 
worker. A good average height is 32 inches, over 
all, from the floor. It may be covered with zinc 
for a small additional cost. ($3.00 for the zinc, 
about six feet long.) 

For the supply shelves the following dimensions 
will be found convenient. Have the lowest one 6 
inches wide to hold supplies kept in glass fruit jars 
or tutti-frutti jars. This shelf should be 15% 
inches above the work table, or 47% inches above 
the floor. Two four-inch wide shelves may be 
placed above this, making them g inches apart. 
In some cases it is possible to have the shelves ex- 
tend around one or both ends of the work table, as 
well as across the width of it. 

The space under the work-table or work-shelf 
may be utilized partly for drawers, and partly for 
broad shelves to hold some of the bulkier parts of 


BUILT-IN CONVENIENCES 51 


the kitchen equipment. The drawers may be used, 
one for cutlery, the other for kitchen towels. Ad- 
ditional space, when there is plenty, as in the case 
of a long, built-in work-shelf, may be closed 
in and converted into flour bins and additional 
drawers. This gives immense storage capacity to 
even a little kitchenette 7 feet by 11. The shelves 
above such a work-table will hold the full list of 
groceries enumerated on pages 209 and 210, which 
represents the normal and well-chosen supply that a 
family of five needs to carry in stock. The draw- 
ers below, if adapted in size to the requirements 
of the rest of the kitchen will make a butler’s pan- 
try unnecessary. | 


Pen G@eserOk KITCHEN ULENSILS 

The open-shelf system has the same advantages 
for storing the kitchen utensils as it has for the 
storage of groceries. It enables us to keep the 
equipment within easy reach of the place where 
it is to be used. Shelves above the sink provide a 
convenient place for pitchers, measuring cups, cof- 
fee and tea outfits, egg beater and strainers; also 
for the sink solutions used in cleaning. Stew pans 
and various small utensils may be suspended by 
means of cup-hooks from the wall back of the sink, 
_ from the edge of the shelf, or under the shelf. 

The best width for the shelf to hold sink solu- 
tions is 4 inches. A good height is 56 inches from 
the floor. The shelf for pitchers should be 6 inches 
wide. | 


52 THE EFFICIENT -KIiTCHir 


For bread and cake mixers and other equipment 
of an awkward size special shelves must be provided 
wherever there is space enough, or where nooks and 
corners of the room can be utilized to advantage. 
These should be the proper size to hold the equip- 
ment which is designed to rest on them. They 
should not be lower than the knee or inconveniently 
high, as we must avoid the awkward motions of 
bending over and reaching up. 

Some housekeepers like to keep nearly all the 
equipment on shelves, while others prefer to hang 
everything from the wall that can be hung, leav- 
ing the shelf-room for supplies and equipment with- 
out handles. The latter is really the best arrange- 
ment for most kitchens, although very convenient 
kitchenettes are planned in the former way. (See 
illustration facing page 94.) 

In old kitchens where ample closet room has been 
provided for groceries and supplies, it is still con- 
venient to have at least two shelves put up in the 
kitchen; one 6 inches wide above the sink, and one 
4 inches wide above the work table. This will pro- 
vide a place for the small supplies most constantly 
used in mixing and baking. 

The closet will then have to be studied most care- 
fully, and its wall space arranged to the best ad- 
vantage. By experiment we found that 4 feet 
square was a most convenient size for a provision 
closet. In a closet of this size one could stand in 
the center and reach without stretching everything 


BUILT-IN CONVENIENCES 53 


that was at the end or sides. The top shelf should 
be 5 feet from the floor and 6 inches wide, and 
should extend around all three sides. Below this 
on the right hand side should be three shelves, the 
lowest 14 inches from the floor and 12 inches wide, 
to hold the week’s supply of potatoes, apples, etc. 
This shelf will need at least 18 inches ‘‘ head-room,”’ 
so that a peach basket containing vegetables may 
stand on it. The other two shelves should be 6 
inches wide and about one foot apart. 

At the end of such a closet it is convenient to 
have a small table with an under shelf and a drawer. 
Just back of the table should be three shelves against 
the wall, the lowest 12 inches wide to hold the 
larger kitchen utensils; the other two, each 6 inches 
wide. Most of the wall space on the left hand side 
of the closet is left free for hooks. On these may 
be hung the griddle, muffin tins, meat grinder, 
chopping bowl, etc., things not in constant use, and 
* which, therefore, need not take up valuable kitchen 

wall space. 3 

The best hooks to use for suspending articles from 
the wall, we found to be the square cup-hooks with 
shank an inch long. The three-quarter inch round 
cub-hooks are the best for the smaller articles. 


COED. STORAGE FACILITIES 


Very many housekeepers do not realize that they 
could get along without ice for eight or nine months 
of the year if they had a good cold closet, built inte 


54 THE EFFICIENT KITCHEN 


an outer wall of the kitchen, and properly ventilated. 
(See Fig. 4.) If the house is a new one the cold 
closet should be provided for in the original plan of 
the house. Convenient dimensions are the follow- 





Fic. 4.— Sketch of cold closet. Dimensions: 2 feet wide, 2 
feet 10% inches high, 19 inches deep. 


ing: Let the closet be 24 inches wide, 34% inches ~ 
high and 19 inches deep. Fit it up with three 
shelves the full depth of the closet. Let the first 
shelf be 11 inches above the closet floor; the next 
734 inches above that; and the third 734 inches 
above the second. The cold closet is really a box set 
against the outer wall of the kitchen, and with an 
opening into the kitchen exactly like a window 
casing. It extends through and a little beyond the 
outer wall, and has a sloping top to shed the rain. 
A door is made to fit the opening into the kitchen. 


BUILT-IN CONVENIENCES Be 


Holes for ventilation are bored through the lower 
shelves and at the top of the outside wall, and these 
are protected by screen cloth.’ The closet may have 
double walls, insulated as a home-made ice chest is; 
but it is usually a simple box with wooden walls. 

This size will hold everything necessary for a 
family of five; but a slightly larger closet would 
be more convenient. An ideal size is 4 feet wide, 
5 feet 6 inches high, and 22 inches deep. This will 
provide space for four shelves placed a foot apart. 
The two upper shelves should be the full depth of 
the closet, and the lower two, half the depth. 

The best location for such a closet is in the kitchen 
shed or vestibule. It ought to have two doors open- 
ing toward the center, or it may be covered by a 
window shade. The north exposure is the coolest 
location. 

In rented houses a perfectly satisfactory cold 
closet may be made by taking out a window sash 
(if the window is not needed for light), and making 
the box extension on the outside a little larger than 
the opening. Or simply the lower half of the win- 
dow may be thus utilized. The sash is then left in 
place, and raising the window gives access to the 
closet. By this arrangement the light from the 
upper half of the window is still available. 


ee bio aol D CLOSET OF ALU 


There is no reason why every country house 
should not have the most perfect of all cold storage 


56 THE EFFICIENT KITCGH ES 


rooms in the cellar underneath the kitchen, and con- 
nected with the kitchen by means of a dumb-waiter 
located in an air shaft. The dumb-waiter could have 
two or three shelves to hold the small supplies that 
are usually kept in the refrigerator; and one wide, 
deep shelf to use in sending up apples, potatoes and 
winter vegetables, that could be purchased in quan- 
tity. Such a cellar should be made by excavating 
below the main cellar. Its walls and sides should 
be concreted. Good ventilation should be insured 
by a properly constructed air shaft. It would be 
better to depend on artificial light, as it will be a 
better storage place if kept dark. 

With such a cold storage place every family could 
buy supplies in quantity, could put down eggs for 
winter use, could keep extra vegetables grown in 
the home garden; and could be independent of the 
ice-man the year round. Such a convenience would 
tend to restore to the home some of its lost inde- 
pendence. Of course it would require work and 
vigilance to take care of the supplies, and above all 
to care for a garden. But it is work that the aver- 
age man, spending too many hours over a desk, 
really needs to keep him in health. The care of 
practical home interests is a great restorative force, 
and builds up the sense of independence which 
modern business conditions seem destined entirely 
to destroy. 


BUILT-IN CONVENIENCES 57 


KEEPING FOOD WARM 

This problem is so important to the efficiency of 
the kitchen that it will be dealt with in another 
chapter. It must be thought out when the heating 
system is planned, and can be very easily solved if 
provision is made for it at the time of building the 
house, or in connection with installing the heating 
system. 

CARE OF INCOMING SUPPLIES 

Hours of needless interruption can be saved by 
providing a safe and still, a compact wooden closet, 
fastened to the wall of the back entrance porch. It 
should have a screen door equipped with a spring 
catch, and two shelves about Io inches wide. 
The lower of these shelves should be 10 inches 
above the floor of the closet, since a milk bottle is 
9% inches high. The second may be 8 inches 
above that, and 8 inches from the top of the closet. 

In cases where there is a very small entrance 
porch, or none at all, a window-seat box with hinged 
top may be placed in the kitchen porch to answer 
the same purpose. A zinc lining will protect either 
closet or box from insects. 

We have made it a policy for nine years to cut 
out the useless waste of time due to continual in- 
terruption by the delivery-man. We have tried the 
plan in city homes as well as in the country, and 
have found it to work admirably. We have it un- 
derstood when we give orders that if anything sent 
to us is not satisfactory, we will return it. We 


58 THE EFFICIENT KITCHEN 


check up the slips carefully before we put the food 
away,-and telephone at once if anything is wrong so 
that the trouble may be rectified. We make a note 
on the slip and keep it on our desk until the matter 
has been adjusted. We pay for honest, efficient 
service, and demand it. On our side we are con- 
siderate about not requiring unnecessary deliveries, 
and we pay our bills promptly. We have never met 
with any loss from this policy. It takes the mer- 
chant only two or three lessons to learn that if or- 
ders are wrong they will have to be called for and 
made right. And mistress and maid alike are saved 
hours of unnecessary interruption. 


CLOSET FOR CLEANING OUTFIT 


The kitchen cleaning outfit usually includes all the 
implements, cloths and materials for cleaning the 
lower floor of the house, and the size of the outfit 
depends on the general style of the house, how much 
woodwork or brass there is, and other details of 
finish. In large houses there should be a closet on 
every floor large enough to hold everything that is 
needed to do this work to best advantage. (See 
Fig. 5, described on page 59. Also Unit Storage 
equipment, pages 232 to 234. 

The chemicals used for cleaning should be kept 
in glass jars, carefully labeled. The cloths may be 
folded up in a tin box, or hung from hooks by means. 
of loops. The mops, brooms, brushes, etc., should 
have screw-eyes fastened to the ends and should 
always be hung up when not in use. There should 


BUILT-IN CONVENIENCES ~— 59 


be a reserve supply of cleaning cloths kept in a 
drawer near the closet, or in a box on the shelf. 
Old stew-pans, tins, etc., needed for mixing the 





Fic. 5.— Sketch of convenient closet for cleaning outfit. Di- 
mensions: 3 to 4 feet wide, 6 feet 6 inches high, 12 to 18 
inches deep. Narrow closets of Unit Design are also desirable. 
See page 234. 

cleaning preparations, should be kept near at hand 

on a shelf. 

For a full list of desirable equipment for cleaning 
see page 180, Chapter XIII on Daily care of the 
Kitchen. 

In order to hang up the long-handled mops and 
allow for a shelf above, the closet should be 6 feet 
6 inches high. It may be 12 to 18 inches deep, and 
3 to 4 feet wide. It will be more convenient to 
have two doors opening in the middle; but one 
will be less expensive, and also sufficient if the closet 


60 THE EFFICIENT KITCHEN 


is not more than three feet wide. The cleat from 
which to hang the long-handled mops should be 5 
feet 3 inches from the floor. The closet floor should 
be 2 inches above the floor of the room, and should 
be covered with oilcloth, so it will be easy to keep 
clean. The shelf should be 12 inches wide and Io 
inches from the top of the closet. Such a closet will 
be found a wonderful comfort in any home. It 
can very easily and economically be made by a car- 
penter. Or a metamorphosed old wardrobe will 
answer the purpose very well. 

Where it is not possible to have a special 
closet for the cleaning things, they may be cared for 
as follows: For the brooms, mops, etc., have a 
cleat three inches wide nailed to the wall 5 feet 5 
inches above the floor. Hooks are screwed into this 
cleat, and here the long-handled mops and brooms 
may be hung. The wall back of the landing to the 
cellar may be fitted up in this way. A special cleat 
3 feet high and more conveniently located, should be 
provided for the dust pan and brush. As these im- 
plements are in constant use, they ought to be readily 
at hand. The rest of the cleaning outfit may be 
kept in drawers or on a shelf in another closet. 
They ought to be kept out of the way of the chil- 
dren, as none of these chemicals can be recom- 
mended as desirable playthings for the little people. 

The importance of having a generous supply of 
fresh cleaning cloths cannot be too strongly empha- 
sized. More time is lost ‘‘ huntirig up cloths ”’ than 


BUILT-IN CONVENIENCES 61 


any housekeeper realizes. By fitting out generously 
with cleaning cloths and then insisting on having the 
ones in use kept clean, this need can be met with 
very little expense, and a great saving of time. 


SoUSsiL FOR WRAPS AT BACK. ENTRANCE 


Every family needs a closet for every-day wraps; 
but where there are little children this need 1s imper- 
ative. Ifa closet near the rear entrance is fitted up 
especially for the children, with a coat-bar and hooks 
the right height for them, they can soon be taught 
to place their coats on coat-bars, hang up their hats 
and place their rubbers on the special shelf made for 
overshoes near the bottom of the closet. All track- 
‘ing through the house with wet and dirty clothes in 
search of Mama, may then be saved. What this 
means in economy of time and strength cannot be 
estimated where the cleaning-up falls on a maid. 
Where the mother herself does the work she soon 
finds what a large item it amounts to. Children 
cannot be taught to hang up their things unless given 
suitable conveniences for this. For children under 
twelve the hooks should be about three feet from the 
floor. — 

The space above the hooks and coat-bar may be 
reserved for shelves. The lowest of these may be 
used for the children’s hats. The others for any 
household need not otherwise met. Among these 
may be mentioned the small outfit of tools that every 
housekeeper should have. 


62 THE EFFICIENT KRiV@res 


The coat closet may be 6 feet 4% inches high; 
18 inches deep and 3 feet 214 inches wide. The 
floor may be 1% inches above the main floor, and 
should be covered with oil-cloth. The children’s 
coat-bar, as has been said, should be 3 feet from 
the floor. The space above the coat-bar may be 
conveniently divided into three shelves placed 9% 
inches apart. The lower shelf, for hats, should 
be 12 inches wide; and the two upper ones 8 inches 
wide. 

If it is impossible to have more than one closet 
for wraps, it ought to be made four feet wide, 
with room at the side to hang up the every-day 
wraps of the grown-ups. Or a cleat may be 
fastened to the wall in the back entrance hall to 
answer this need. But whether or not the con- 
venience of the grown-ups can be considered in this 
particular, it is a necessity, wherever there are chil- 
dren, to have a special closet for their use with 
hooks and coat-bar the right height. 


A. PLACE FOR THE KITCHENSF (ries 


Wherever a wood or coal stove is in use in the 
kitchen, there ought to be a place near the stove 
for a small reserve of fuel. This is usually pro- 
vided for in the case of wood stoves; but very 
often no provision is made for lightening the labor 
of carrying coal. If it is not desirable to have a 
coal box, there should be two separate coal hods, 
so that one may always be in reserve, making it un- 


BUILT-IN CONVENIENCES 63 


necessary to go to the coal bin more than once a 
day. 

Very ingenious devices are found in country 
homes for so locating the coal bin that the supply 1s 
near at hand. In some cases an inexpensive dumb- 
waiter has been installed, on which coal may be 
brought up from the cellar. 


Vv 


HEATING THE KITCHEN AND KEEPING DISHES 
W ARM 


ating an efficient kitchen is banishing the coal 

stove. The choice of fuels will be dealt 
with in a subsequent chapter. But just here we 
must consider certain needs which immediately 
arise when the coal stove is discarded, and which 
are closely related to the structural problems of 
building or remodeling the work-room. These 
needs are heating the kitchen and keeping the food 
warm after it is cooked, until it is ready to be 
served. 

In the days when fuel was not the expensive item 
that it is to-day, one of the great advantages of 
the wood or coal range was that it heated the 
kitchen besides doing the cooking. In small houses 
it also did practically all the heating of the house, 
except for four or five months of intensely cold 
weather. The pipe from .the kitchen stove went 
up through the ceiling and heated the chamber 
above. The door from the kitchen to the dining- 
room was left open, so that the heat might pass 
through and make the latter room comfortable. A 


fireplace, in addition, in two or three rooms, or a 
64 


1 very many cases the first step toward cre- 


Pee ING THE KITCHEN 65 


coal stove or two, kept the house at a fair tempera- 
ture even in very cold weather. Under such con- 
ditions a wood stove or coal range in the kitchen 
is still to be recommended. But where the rest of 
the house is equipped with a good heating system 
there is no reason why the kitchen should not be 
included in the general heating plan. This elimi- 
nates the necessity of cooking by coal in hot 
weather, when the heat of a coal range is an added 
affliction to the cook; it takes from the kitchen all 
the burden of dust and ashes; and it adds very lit- 
tle in the way of extra fuel to the expense of run- 
ning the furnace. 

All persons who keep domestic help know that 
the coal range is very wastefully run. They also 
know that it requires the best grade of intelligence 
to run a coal range economically and get results. 
As very few mistresses understand the matter them- 
selves, and the few that do cannot get maids who 
are willing to be trained in matters of economy, 
the result is that the coal stove is no longer an econ- 
omy and can only hold its place on the ground that 
it does its work more satisfactorily than any other 
fuel. This is no longer found to be the case. Gas 
stoves, kerosene stoves and electric stoves are all 
found to be easier to care for. ‘The coal range is 
therefore only retained in homes where it is needed 
for supplementary heat or in localities where coal is 
low in price. 

The necessity thus arises for heating the kitchen 


66 THE EFFICIENT (KIT TCHiES 


independently of the cook stove. To extend the 
furnace heat to the kitchen and provide a hot-air 
register or radiator cost from $25 to $40. This_ 
is a very simple matter in the case of a new house. 
But in houses where the furnace is already installed 
there is not always enough heating capacity to heat 
an extra room. In the West very few gas kitch- 
ens are heated at all. And, indeed, this is far from 
being a serious hardship in a house which is other- 
wise well heated. The kitchen is no longer re- 
garded as a sitting-room for the family or the maid. 
One is always briskly working. In fact, unless 
the kitchen is in a cold location or the furnace does 
not adequately heat the rest of the house, it is 
often safe to ignore this problem. In a case where 
the kitchen must be heated and the furnace will not 
do it, the coal range should always be retained. 
A supplementary gas, electric or kerosene stove 
may be used for emergencies and summer cook- 
ing. 

There are a number of good portable heaters on 
the market burning kerosene or gas, and these are 
useful for supplementing the furnace heat in any 
room. But as they quickly deprive the air of oxy- 
gen, a room in which they are used should be well 
aired from time to time. 

PROVISION FOR KEEPING FOOD AND DISHES 

WARM 

Of equal importance to the heating of the kitchen 

is the problem of keeping food warm and warming 


Pea ING THE KITCHEN 67 


dishes that are to be used on the table. This is a 
very simple matter in a coal kitchen. The best 
coal ranges are equipped with good warming 
shelves. Where the warming shelves are not pro- 
vided, as in the case of a cheaper range, it is pos- 
sible to have a tinsmith make a serviceable sub- 
stitute of Japanned iron, which can be placed above 
the stove at a convenient height. These iron 
shelves should have round holes cut through for 
ventilation, and may be supported against the wall 
by means of brackets. 

In a gas kitchen this matter of warming-shelves 
presents much greater difficulty and requires more 
thought. With the gas stove we have no longer 
a constant radiation of warm air which can be util- 
ized not only for the purposes named above, but 
for raising bread and drying the kitchen-ware. 
These needs must now be provided for in some 
other way. 

The larger gas ranges have a warming oven 
above the elevated baking oven, which is kept hot 
by the oven burner when the latter is in use. At 
other times the warming oven may be heated by 
lighting the pilot burner. In gas ranges having 
two baking ovens, one is always available for a 
warming oven by using the pilot burner. Even with 
these facilities it is a great advantage to have some 
kind of supplementary warming appliance. In 
kitchens heated by steam or hot water this is easily 
managed by purchasing flat-topped grills to fit over 


68 — THE EFFICIENT Ki teria 


the kitchen radiator. These grills come in different 
sizes and may be painted the color of the radiator. 
With these the heat of the radiator is always avail- 
able to dry kitchen towels, pots and pans and the 





Fic. 6.—A Cereal and Plate Warmer of Unit Design (see pages 

232-234). . 
like. Both dining-room and kitchen radiators may 
be thus equipped. The grills cost from $2.50 to 
$3.00, according to size. The dining-room radiator 
grill is very convenient for warming dishes that 
do not need to go to the kitchen at all. 

In homes where it is possible to have special 
warming facilities in the pantry the closet where 
the table service is kept may be warmed by having 
heating coils pass under the shelves. In other 
cases special pantry radiators are manufactured 
which have two shelves made of coils heated from 
the furnace. 


In even the simplest home, this need may be met 


HEATING THE KITCHEN 69 


by having a shelf built back of the three-burner 
Junior gas stove in the kitchen. In such a case the 
gas stove should be set out a little from the wall. 
The shelf may be made the same height and cov- 
ered with zinc. A portable oven may be heated 
on a regular gas burner and then set back on this 
shelf to serve as a warming closet for the dishes. 
In such a case it is well to have in addition a two or 
four shelf steamer in which food may be placed in 
the serving dishes and kept hot until it is ready to 
be put on the table. 

Plate and Cereal Warming Closets now come as 
part of the Unit Storage equipment, described on 
pages 232 to 234. They are attractive in appear- 
ance and of convenient design. Placed over the 
radiators they are found very useful in kitchens 
where this need is not otherwise provided for. 


val 


Hot WATER HEATING SYSTEMS 


N abundant supply of hot water for the 
A kitchen and bathroom can be obtained at 
very moderate maintenance cost if one 

knows just the best equipment to select. Enough 
money is spent in equipping and running the aver- 
age home to insure this comfort. But, strangely 
enough, it is the exception and not the rule to find 
the hot water situation really successfully handled. 
Some systems give good results when properly 
installed, but prove very inadequate when the in- 
stallation is faulty. Of such are the various meth- 
ods of “heating by waste heat.” Another prolific 
cause of disappointment is the installation of ap- 
paratus which turns out to be very expensive to 
maintain. This type gives good results, but can- 
not be used freely because of the mammoth size of 
the monthly bills resulting from anything like a 
liberal use of hot water. This condition of affairs 
is pitiable when we realize that the amount of 
money actually spent, if wisely spent, would have 
secured abundance! If one must always be’ wor- 
rying about hot water, why not go back to the old- 
fashioned range, with the water-box in the end? 

70 


Mee yest HEATING SYSTEMS 71 


This type gives very good service and enough hot 
water for the needs of careful people. You never 
expect to have an abundant supply of hot water 
for kitchen or bathroom unless you exercise a cer- 
tain amount of forethought. Consequently you 
plan ahead, whereas, with a hot-water system that . 
is supposed to work but does not, you are contin- 
ually disappointed and are grieved to find the same 
old difficulty arising day after day. It requires 
great moral courage to consider your investment a 
total failure and have it taken out. But if you 
have made a bad selection this course is the only 
satisfactory one in the end. | 


Pee ieeby “WASTE HEAT” 


Two systems of hot-water heating in very gen- 
eral use are based on utilizing the so-called “ waste 
heat ” of the furnace or the kitchen range. These 
are satisfactory under favorable conditions and 
when well installed. But equipment based on a 
better principle is now on the market, and ulti- 
mately will replace these types. As few house- 
keepers, however, are in a position to choose new 
hot-water heating apparatus, we shall first consider 
the problem of getting good results from the sys- 
tems in common. use. 

For many years the hot-water supply of the av- 
erage home has been heated by means of coils 
placed in the fire box of the kitchen range, or by 
an iron water-back furnished with the range. The 


72 THE EFFICIENT KITCHEN 


water-back is the one in common use. The suc- 
cess of this method has depended on the size and 
construction of the range, its efficient management, 
and the size of the boiler so connected. Where 
the boiler is too large for the heating capacity of 
the range, a supply of lukewarm water is the result. 
For this there is no remedy but installing a smaller 
boiler or a larger range. In families where the 
range must be run economically, the amount of fuel 
necessary for cooking alone proves insufficient for 
giving a satisfactory supply of hot water. In at 
least eighty per cent of our homes the coal range 
is run at an extravagant waste of fuel, as far as 
the requirements of cooking alone are concerned. 
This is getting to be a serious matter, now that 
coal is growing more expensive every year. The 
truth is that the water is not warmed by waste heat, 
but by wasted heat — heat that need not be wasted 
if the range were not expected to heat the water 
in addition to cooking the food. Ranges without 
water backs can be run on less than half a ton of 
coal a month, and will do a great deal of cooking 
under skilful management. One _ experienced 
housekeeper was able to effect this result using 
pea coal as fuel. It could not be said that she 
accomplished this result by stinting her family (of 
five people!), as she was the champion cook of the 
neighborhood. Where this system is already in- 
stalled, it will be made more effective and econom- 
ical by jacketing the boiler (1. e., covering the 


PeeevyeweER HEATING SYSTEMS (73 


boiler with some thick substance to prevent radia- 
tion and conserve the heat). (See Fig. 8.) 

Another system based on the idea of conserving 
waste heat makes use of the furnace to heat the 
water supply during the winter months. Heating 
coils are placed in the fire-box of the furnace, and 
the water system is connected with these. This 
system is used extensively in private homes, and 
the result is in many cases very satisfactory. Here 
too, however, the hot water heating is done not by 
“waste heat,” but by wasted heat; heat that would 
not be required for the ordinary purposes of the 
furnace. Unfortunately it is impossible to esti- 
mate just how much the hot water heating system 
takes away from the efficiency of the furnace, or 
adds to the operating cost. Heating contractors 
tell us that they have to make a liberal extra allow- 
ance for houses where heating coils are to be used, 
as there is no way of judging how much of the heat 
' will be diverted by the needs of the water heating 
system. Many heating contractors do not recom- 
mend this system on that account. It does not 
work at all where cheaply constructed furnaces are 
used. Under favorable conditions it gives very 
satisfactory results. 

In very many localities lime deposits in the water 
settle in the pipes of the coil, and it is necessary 
to take them out at intervals and have them cleansed 
or replaced. The cost is about the same in either 
case, so it is usually best to put in new ones. The 


74 THE EFFICIENT KITCHEN 


expense is between six and ten dollars, and may 
have to be met every year or every two years, ac- 
cording to the locality. 


INDEPENDENT HOT WATER HEATING SYSTEMS 


Families who really want to apply the principles 
of Scientific Management in their homes, are advised 
to select a water heating system that is independent 
of both the range and the furnace. It will then be 
possible to keep accurate records of fuel expense. 
These records will be of immense value to the 
housekeeper in economically managing her own 
household, and will be of equal value to other 
housekeepers. When it is realized in private 
homes that intelligent study of the operating ex- 
pense will result in more comfortable and more 
economical living, we shall begin to develop a real 
science of house management. 

One of the simplest and most efficient methods 
of heating water independently of the range and 
furnace is by the use of small coal stoves especially 
constructed for the purpose. They are called 
“Hot Water or Laundry Heaters,’ and are con- 
nected to the kitchen range boiler. (See Fig. 7.) 
They are made in different sizes, adapted to different 
boiler capacities, and have either cast iron or brass 
water pots. The cast iron is less expensive than the 
brass and can be used in localities where the water is 
free from substances that act on iron. This sys- 
tem is most efficient when the boiler is enclosed in 


Mote wedek HEATING SYSTEMS 75 


an asbestos jacket to prevent radiation and conserve 
the heat of the water. Canvas covered jackets 
lined with asbestos are now on the market, made 


— 


——$ —__, 
eee 





aa 
Gill ({t 11 
ule 





























2— |=" 

= wera. =— 

‘ee lao SS 
22S 











= 


Fic, 7.— Small laundry heater with iron or brass water pot, 
connected with boiler in cellar. 

in various sizes to fit different boilers. It is also 

advisable to have the fire pot of the heater covered 

with plastic asbestos. 

In bungalows or very simple country homes this 
little heater can be made to serve a double use by 
encasing the smoke-pipe and the stove and deliv- 
ering the warm air to a room on the second or third 


76 THE EFFICIENT KITCHEN 


floor. The house at Darien which served as the 
first Experiment Station, had a bathroom so heated. 
The lower floor only was heated by the house fur- 
nace, which consequently was 
operated at a minimum ex- 
pense of time and fuel. 

This type of hot-water heater 
has two advantages over the 
other types. It keeps the cellar 
free from all dampness in the 
summer-time, warming the 
floors above it at the same time. 
It also acts as a supplementary 
stove, where vegetables with 
a strong odor may be cooked. 
In many small houses where 
the kitchen is not well venti- 
lated these odors pass from the 
kitchen to the dining-room and 
Fic, 8— Canvas jack- Often to other rooms, so it is 

ets lined with asbes- found to be a great advantage 

tos are now on the 

market made to fit to have all cooking of this kind 

SeRAR a done in the basement. 

The cost of the system, using the smallest type 
of laundry heater and a thirty-gallon galvanized 
iron boiler, is about fifty-two dollars, including 
installation. A jacket (see Fig. 8) will cost three 
dollars and a half more, making the total cost fifty- 
five dollars and a half. This size will furnish an 
abundant supply of hot water for a family of five, 





Poteevert eR HEATING SYSTEMS 77 


and can be operated at an average cost of three dol- 
lars per months, if pea coal is used for fuel. With 
expert management in small families the cost need 
not exceed two dollars per month. This cost also 
covers its use for laundry purposes. This type of 
heater, in larger sizes, has been successfully installed 
in houses having several bathrooms, and has given 
good results in apartment houses. 

In tests by Mr. Charles Barnard at the Experi- 
ment Station, the following record was made show- 
ing the operating cost of the small heater for a 
family of two. These tests also showed the eff- 
ciency of the jacket in conserving heat, and in 
maintaining the temperature of the water after it 
had been heated. 


Mimboan Nannies (BST OF HOT WATER HEATER 


After a few preliminary trials to ascertain the fuel 
capacity of the heater, the following records were made: 

First day, 8.00 a.m. Fire started. Temperature of 
water in the boiler, 79 Fahr.; 8.53 a. M., fire checked; 9.30, 
temperature of water 90; at 10.30, temperature 106; 2 
P.M., fire out; 6:30 P.M., temperature of water 90. Coal 
burned 7 pounds. 

Second day, 9.15 A.M. Started fire; water temperature 
82; 2.45 P.M., good fire burning; temperature of water 
130. 4.30 P.M., fire out; water temperature 130. Coal 
burned, 7 pounds. Other days gave same results. 

These results were very satisfactory. A great deal 
of hot water was used every day in the kitchen and more or 
less used every day in the bath room. The amount of coal 
burned was 7 pounds each twenty-four hours. The water 
during the day was hot enough for all purposes and often 
too hot to touch. The fire burned on an average six 
hours out of twenty-four. To secure still greater econ- 
omy of heat it was decided to conserve the heat in the 


78 THE EFFICIENT KYP@rae 


boiler by clothing the boiler with a canvas jacket lined 
with asbestos. Such a jacket was drawn over the boiler 
and laced together; the temperature of the room being 
76, and the water 103. 

At 7 A.M. the next morning the fire was started and at 
7.30 the fire was checked. At 9 a.m. the water tempera- 
ture was 122; at 10.30'A. Mi, 136;Jategsoere Memeoneee 
8.00 Pp. M., 122. During the entire day the room tempera- 
ture remained almost stationary, rising only two degrees 
in the afternoon. 

The next morning the water temperature was 100, 
showing a loss in twelve hours with no fire, of only 22 
degrees. This conservation of heat showed the efficiency 
of the jacket on the boiler. It should also be observed 
that the rise in the temperature during the previous day 
was greater than before the jacket was put on, the rise 
between 7.30 and 10.30 being 37 degrees. The following 
day was very warm. With all the windows open the tem- 
perature of the room rose slowly from 73 to 79. Be- 
tween 8.00 A. M., when the fire was started, and noon, the 
temperature of the water rose 42 degrees, and at 9 P. M. 
was 130, the fire being out. 

Next morning the room temperature was 72 and the 
water 108, a loss of heat of only 22 degrees in nine hours. 
The fire was started at 10 A. M., and in two hours the tem- 
perature of the water was 130. At 4 P.M. the fire was 
out, and at 8 p, M. the water had lost only 4 degrees. 

Next morning no fire, and at 8 a.m. the water in the 
boiler was 104, showing a loss of heat of 22 degrees in 
12 hours. At noon the water was 98, showing a total 
loss of 32 degrees only in 20 hours. At 1.00 P.M. the 
fire was started and at 8.00 p.m. had gone out, the water 
at 9.00 P.M. being 145. At 7.00 A.M. next day the tem- 
perature of the water was 118, and at 1.00 P.M., I00. 
Other trials showed that if the fire burned six hours, the 
water would be hot enough for washing the dishes twenty- 
four hours after the fire had gone out. 

A study of these and many other records showed that 
this simple and comparatively inexpensive method of sup- 
plying hot water in a country house is both efficient and 
economic. On one day the amount of coal burned was 
five pounds; on another day, eight pounds, the average 
consumption being seven pounds a day. The fire burned 


Bore waAthR HEATING SYSTEMS 79 


about six. hours each day; for, so great was the economy 
of heat gained by jacketing the boiler that heat once 
stored in the boiler was sufficient for dish washing for 
twenty-four hours. It was found best to allow the fire 
to die out after once heating the water in the boiler, be- 
cause a continuous fire would supply more hot water than 
could be used in the ordinary work of the house. .. . 

From a careful estimate of the amount of hot water 
required for a family of five, it is believed that such an 
installation would supply all the hot water needed at an 
average fuel consumption of not more than fifteen pounds 
of nut coal a day. 


Such a system’as this will give an ample ‘supply 
of hot water for the kitchen and one bathroom. 
Where a larger supply is needed, it may be secured 
by using a larger sized boiler and heater. 


,LOCATION AND CARE OF THE HOT WATER 
HEATER 


The cellar is, in most houses, the most conven- 
ient place for the heater. The boiler may be placed 
in the kitchen in horizontal or vertical position, 
or it may be placed in the cellar near the heater. 
Under ordinary conditions the latter location is rec- 
ommended because it saves valuable kitchen space. 
When the boiler must be placed in the kitchen, the 
jacket may be painted to match the kitchen walls. 

During the months when the furnace is in use 
it will require but very little extra care to run the 
hot-water heater. Several very efficient makes are 
on the market which are exceedingly simple to run, 
requiring less care than an ordinary kitchen range, 
and much less intelligence. Pea coal, one of the 
cheapest sizes of hard coal, gives excellent results. 


80 THE EFFICIENT KiVGra 


HOT WATER.BY MEANS OF GAS HEATERS 


There are four types of gas heaters on the mar- 
ket, and several different makes of each type. 











Fic. 9.— Represents the type of gas heater with coils outside 
the boiler. The drawing at the right shows a view. of the 
coils when door of drum is-open. The figure at the left 
shows the heater as it looks when installed in any kitchen. 

Whichever type is selected, it is very important to 

select the heater which is best of its kind. 

The earlier types of gas heater are operated on 
the principle of water circulating in heating coils 
placed outside the boiler. (See Fig. 9.) While 


HOT WATER HEATING SYSTEMS 81 


they satisfactorily do the work of heating the water, 
there is great loss of fuel efficiency due to radiation. 
Much of the heat of the water in the coils is given up 


To FIXTURE 








ey HOT WATER 
ove RETURY 














. s | 2 
_ CRP WATER * iM 


PIPE it 


{) CONNECTION FOR 











HOT WATER 
HEAT 













































SMALLGAS  — a © DISC OR 
BURNER 7/4 hia Hl WATER SPREADER 
Hy 
LARGE CAS t 1 
‘BURNER il) COLD WATER 


> 
; SEDIMENT 
i?) Cock 


Fic. 10— Illustrates one of the simplest types of hot water 
boiler with gas heater enclosed within boiler. The large 
gas burner is located in the lower part of the boiler. It is 
lighted by the small gas burner. Cold water enters the 
boiler through the cold water inlet. The water to be 
heated enters the pipe at D, passes down and up through 
the centre of the large burner into disc or water spreader 
marked C. Then passes up through the flue to the T at the 
top of the boiler. The T connects in one direction with 
the boiler itself and in the other with the hot water faucets. 
The hot water being heated within the boiler instead of 
outside as shown in Fig. 9, is protected from loss of heat 
by radiation. 


to warm the air of the kitchen. In the cheaper heat- 
ers of this type where the coils are of iron instead 


82 THE EFFICIENT KITCHEN 


of brass, the loss due to rapid cooling is a very im- 
portant item. This difficulty can be partially over- 
come by jacketing the boiler. 


COMBINATION BOILER AND HEATER 


Special kitchen boilers are now constructed hay- 
ing the burners enclosed in the lower end of the 
boiler itself. (See Fig, 10.) “Uheeiestiie sie 
passes up through a cylindrical air chamber in the 
center of the boiler. There is no loss of heat by 
radiation, either from the heating: compartment or 
the hot water pipe, as these are in contact with the 
inner walls of the boiler, and not with the outer air. 
Within a few moments of the time when the burner 
is lighted hot water is ready to be drawn off. 

The best makes are of heavy galvanized iron or 
copper, with wooden insulating walls. If not made 
with an insulating covering of some kind, it is wise 
to encase the outer walls of the boiler with an as- 
bestos jacket. These are made to fit any size of 
boiler, and cost $3.50. Boilers of this type cost 
from $30.00 to $65.00, according to size and make. 
They may be connected to the water back of the 
ordinary coal range, or to the heating coils of the 
furnace. They are therefore available in every 
home. 


I. AUTOMATIC STORAGE SYSTEMS 
The automatic or thermostatically controlled water 


heaters of either gas or electric type give an abun- 
dant and constant supply of hot water. In operation 


HOT WATER HEATING SYSTEMS 83 


the entire tank full of water is heated to the desired 
temperature, say 130° F. The thermostat is set at 
this temperature and as soon as it is reached, the gas 
or electric current is at once automatically shut off. 
When hot water is drawn off and cold water enters, 





Fic. 11.— Illustrates a popular and efficient type of Insulated 
Automatic Storage Gas Water Heater. The scientific design 
of burner, the simplicity of parts and the durability of con- 
struction make the operation and upkeep charges very rea- 
sonable. 


the heat automatically starts again and continues 
until the desired temperature is again reached. This 
insures a tank full of hot water at very small con- 
sumption of gas or electric current, and without 
any attention or handling of fuel. Fig. 11 illus- 
trates this type of gas heater. 


84 THE EFFICIENT KITCHEN 


“INSTANTANEOUS” WATER HEATERS 

Two well known and well developed systems of 
“instantaneous” water heating are on the market 
and are generally recommended by architects for 
large and small houses where economy is not a seri- 
ously important consideration. The “ instantane- 
ous” heater, which is somewhat like a stove in ap-. 
pearance, is equipped with five sections of copper 
heating coils. As soon as a hot water faucet is 
turned on, an automatic valve lights the powerful gas 
burners in the heater and the hot water is forced 
to the open faucet. When the faucet is turned off 
the valve closes and the flame is extinguished. 

These heaters are equipped with temperature 
thermometers which automatically. maintain a safe 
and desirable water temperature. They are often 
installed for summer in houses where the water is 
heated in winter by coils in the furnace. These 
are very convenient and desirable, but must, for the 
present at least, be regarded as luxuries within the 
reach of only prosperous families. They are ex- 
pensive in operating cost, and expensive in repairs. 
This, added to the first cost of $155 to $215, includ- 
ing installation, makes them prohibitive for families 
having an income of less than $5,000. 

This conclusion has not been arrived at from 
tests at the Experiment Station, but from a careful 
consideration of the principles of construction and 
of the facts presented by housekeepers who have 
had practical experience with this type of heater. 


Pore woleER HEATING SYSTEMS 8s 


As regards the reliability of the manufacturers 
and the matter of good construction, we have no 
hesitation in stating that these systems do the work 
they are said to do. The facts not explained by 
the manufacturers or by agents are: the wasteful- 
ness of the principle in places where a constant 
supply of hot water is not needed, as in a private 
home. To produce quick results an extravagant 
degree of heat is required for a few moments only. 
Furthermore, in case of needed repairs, the com- 
plexity of construction makes it an expensive mat- 
ter to renew the parts. 


- KEROSENE WATER HEATERS 

A convenient little heater made on the principle 
of the blue-flame kerosene stove is now on the mar- 
ket, and does very satisfactory work. It is con- 
structed with copper coils outside the boiler. As 
we have already explained, the defect of this sys- 
tem is loss of heat through radiation. By jacket- 
ing the boiler the heat of the water can be con- 
served. In a two-months’ test at the author’s sum- 
mer home, we found that it took two hours to heat 
a forty-gallon boiler, and that the cost, with kero- 
sene at fifteen cents a gallon, was a little over two 
cents an hour. 

When it comes to quoting the cost of any plumb- 
ing fixtures or apparatus and giving the cost of in- 
stallation, only approximate figures can be given. 
The manufacturers sell only to their agents and 
allow a very wide margin between the quoted price 


86 THE EFFICIENT KIPCHEN 


and the price at which the fixtures may actually be 
sold. Then again plumbers have to supply fittings 
and time that vary widely according to the location 
of each appliance. So it is always necessary to get 
accurate quotations of a local plumber of just 
what it will cost in a given case. 


SUMMARY OF HOT WATER HEATING SYSTEMS 


The following summary will be helpful in re- 
viewing the resources at the command of the house- 
keeper. The cost of installing these different sys- 
tems is given on pages 243-244. 


Group I. ABUNDANT AND CONSTANT SUPPLY OF HOT WATER. 
a. Automatic storage systems. Both gas and elec- 
tric. Insulated storage tank. 
b. Instantaneous, using gas as a fuel. 


Group II. CoNSraANT BUT LIMITED SUPPLY OF HOT WATER. - 


The amount depending on the size of storage tank and 
the size and efficiency of the heater. May be used the 
year round or to supplement water heated during 
winter by furnace coils. 
a. Water back in kitchen range run with coal. 
(Not satisfactory for wood stoves.) 
b. Water heated by laundry and tank heaters. (See 
pages 74-79.) | 
c. Water heated by gas-coils inside the tank or 
boiler. (See pages 81-82.) | 
Coils outside the boiler. (See page 80, Fig. 9.) 
d. Water heated by one or two burner kerosene 
heaters. (See pages 85-86.) 
Group III. WATER HEATED BY MEANS OF COILS IN FUR- 
NACE OR ATTACHED TO FURNACE. 


Peeves ik HEATING SYSTEMS 87 


GHnoOsr IHE TYPE BEST ADAPTED TO YOUR 
NEED AND INCOME 

From the wide range of excellent appliances on the 
market, there is a type that is best fitted to each 
individual need. Often the matter must be decided 
on the basis of initial expense; sometimes the de- 
cision will turn upon the choice of the most labor- 
saving type. In many other cases the cost of upkeep 
will far outweigh other considerations. Then again, 
it may seem necessary to have abundant hot water 
at short notice. It must be remembered in decid- 
ing upon either system of coal-fired type, that they 
are still the lowest in operating cost for the service 
they render. Both the coal range and the tank heat- 
ers also help to heat the house during the cool days 
preceding the need of a furnace fire and thus they 
serve two purposes. The success of any system de- 
pends upon its meeting the need of the individual 
home, as well as on its being correctly installed. It 
is an important matter to the comfort of the family 
and one should get estimates only from reliable 
plumbers. While all systems are high in cost, it 
pays more than ever to get the best of its kind. 

Any one of the systems in Group I and Group II 
can be used to supplement Group III. 

To get the best results from the types of heaters 
in Group II, one should heat a full tank of water 
- early in the day and then reduce the heat or turn it 
off entirely. In localities where water is hard or 
corrosive, brass piping should be used. | 


VII 


CHOICE OF FUEL FOR COOKING 


P AHERE are six safe fuels for kitchen use: 
wood, coal, gas, kerosene, denatured al- 
cohol and electricity. Cooking appliances 

have been so perfected that any one of these may 


be used to meet the needs of the household. The 
choice is largely a matter of expediency and cost. 


WOOD 

Wood was the first fuel to be used, and is still 
in general use in farming communities where each 
family has a wood lot, and can obtain its supply 
at small expense. It is a very satisfactory fuel 
under right conditions, and does not require the 
skill and forethought necessary to successfully man- 
age a coal range. It cannot furnish sustained heat 
and is therefore practicable only in kitchens where 
there is no modern plumbing or where a separate 
heater is installed to heat the water supply. The 
chief annoyance connected with its use is that it 
blackens the bottom of the cooking utensils. The 
most serious disadvantage of cooking with wood 
has been overcome by the perfecting of the fireless 
cooker. Any long process like baking or steam- 


ing used to be very troublesome because the wood 
88 


CHOICE OF FUEL FOR COOKING 89 


fire had to be constantly watched and renewed. 
Now the wood stove may be used for heating the 
kitchen and for quick results, and all slow-cooking 
processes completed in the fireless cooker. 


COAL 

In 1850 coal stoves for cooking began to-be gen- 
erally manufactured, and forty years later we find 
the modern coal range with water-back connection 
in almost every prosperous home except in the 
country districts. As long as coal was reasonable 
in price and domestic labor available for the aver- 
age home, the coal range held its own. Its final 
displacement is due to the same influences that 
have brought automobiles into use instead of horses 
—the demands of an age that must get the max- 
imum quick results from the minimum effort. 

The coal range is undoubtedly still a valuable re- 
source under right conditions. But in the hands of 
ignorant “help” or untrained housekeepers it is 
ruinously wasteful of both fuel and time. Unless it 
has expert management it does not do its work ef- 
fectively ; and it fills the kitchen with dust and dirt. 
The most perfect types of coal range have now 
overcome some of the disadvantages that cling to 
the general class. Used in combination with a gas 
stove the coal range can be run economically and 
without waste of time, as the fire can be main- 
tained at an even heat and the gas stove used for 
emergency cooking, or when a very hot tempera- 
ture is required for a short time. Baking can be 


go THE EFFICIENT (REVGHae 


done when a fresh fire is made, or can be concen- 
trated in one or two days a week when the fire is 




















Fic. 12——Shows lower portion of a coal range equipped with 
ash damper and chute to ash can in cellar. 


run at a baking heat. At other times the small 
gas oven can be used to better advantage. 

The best types of coal range are now equipped 
with oven thermometers, which are found accurate 
enough for practical purposes. Even housekeepers 
who have learned to cook by old-fashioned methods 
find these a great help. 

A few ranges are so constructed that the ashes 
are emptied directly into a shaft beneath the grate 
leading to an ash can in the cellar. (See Fig. 12.) 
Both shaft and ash can are so enclosed as to confine 


eterno PURL FOR COOKING 91 


all the dust. In this way the dirt of the coal range 
is taken out of the kitchen, and one of its worst dis- 
advantages is overcome. Ranges not so constructed 
may be altered over by an ingenious mechanic. Dt- 
rections for doing this are given in a bulletin of the 
Cornell Reading Course. 

Coal stoves without water backs cost from $30 
to $60 installed. For a superior range with water 
back one must pay at least $90. It will cost about 
$30 more to purchase and install a hot water boiler. 
By this means one has made adequate provision for 
the cooking needs of the family and at the same time 
solved the hot water heating problem at a total in- 
vestment of $120. One may use an electric fireless 
cooker for small cooking operations that can be 
done more conveniently by electricity; or one may 
have a kerosene range for summer use and all 
quick cooking operations. It is a decided advan- 
tage not to use the coal range in summer. With a 
kerosene stove one can run the coal range more 
economically, as it can be banked for the day after 
a noon dinner or the heavy cooking is finished. 
The supplementary appliance enables one to run the 
range with much economy of fuel and time. It 
stands ready for all emergency needs. 


GAS 


It is not more than thirty years since gas began 
to be used extensively as a kitchen fuel. Its advan- 
tages were first evident in those localities where 


92 THE EFFICIENT KITCH Es 


natural gas was found, and could be piped direct 
to houses. Then it was discovered that gas could 
be manufactured from coal and used generally as a 
fuel throughout the United States. At first the 
process of manufacture was very expensive. Sev- 
enty years ago gas was sold in New York City 
for $7.00 per thousand feet. To-day the average 
price is $1.00 a thousand. In many places it is 
as low as eighty cents; and a St. Louis firm re- 
cently advertised it for fifty cents! Where the cost 
is one dollar a thousand or less it is more economical 
than coal for the kitchen, because its use can be 
more easily regulated from the point of view of 
economy. 

Even after gas had been proved to be an economi- 
cal and efficient fuel, and excellent stoves had been 
put on the market, it made its way but slowly in 
private homes, because of the conservatism and 
prejudice against an innovation. Then gas stoves 
began to be used in Western kitchens without the 
coal range. Finally vigorous campaigns of educa- 
tion were conducted by gas companies in the East, 
until the old prejudice was replaced by an active 
interest in the new fuel. The development of the 
fireless cook stove and steam cooker has also added 
greatly to the natural advantages of gas for cook- 
ing. 

To sum up the various points in which gas has 
been helpful in solving the home-maker’s problem 
of efficiency: ; 


Sr ouemeOr RULE FOR COOKING 93 


I. It is a clean fuel, being wholly free from dust and 
ashes, and requires the minimum care to keep the 
stove in good condition. 

2. It can be used as needed, the expense stopping instantly 
when the burner is turned off. 

3. It conserves the time of the worker, being always 
ready for quick results. 

4. It is easy to handle and gives good results, even when 
used with only mediocre intelligence. 

5. With study and intelligent use it gives uniform results, 
and develops a high degree of efficiency. 

The choice of a gas stove is determined by the 
size of the family and the amount of income. A 
great number of very good stoves are on the 
market, and in such variety that every need can 
be met. For a home where only a minimum ex- 
pense can be incurred $12.50 will buy a three-burner 
Junior gas stove with oven. (See Figs. 17 and 18.) 
A family able to afford a more lavish kitchen can 
spend $100 for the latest type of gas range with 
insulated oven. A moderate priced range selling for 
around $50 comes in a number of splendid makes. 
Gas stoves are discussed in detail, pages 105 to III. 


PCEUGURICIT Y 


Electricity has very many of the advantages of 
gas, and in addition does not exhaust the oxygen 
in the air. It can also be installed in smaller space 
than the gas stove requires. Its chief drawbacks at 
present are the high price of the electric current 
and the costliness of electric equipment. The 
former problem is being solved in some communi- 
ties. In certain parts of England electricity for 


04 THE EFFICIENT Kili 


cooking purposes has been offered at a rate of one 
cent per kilo-watt hour. This is unheard of in the 
United States, where seven cents is an average rate, 
and ten or twelve not at all unusual. In only 
a few favored localities is as low a rate as five cents 
offered. 

The high price of electric appliances for cooking 
is partly due to the necessity for using only the best 
materials, such as nickel and copper in their manu- 
facture; partly also to the fact that they must be 
well and skilfully made. Electric ranges at present 
cost from $60 to $225; and small appliances are 
proportionately expensive. The excellent quality 
of these utensils will, however, be a great advan- 
tage in the long run, once the problem of the rate 
of current has been solved. A very perfect elec- 
tric fireless cooker has been lately put on the market. 
The first cost is high compared with the price of 
other fireless cookers. But it enables the house- 
keeper who employs no maid to do her cooking 
with the maximum economy of time and fuel. 
This cooker can be operated with great advantage 
wherever the rate does not exceed seven cents per 
kilo-watt hour. 

KEROSENE 

The cheapness of kerosene and the development 
of good types of blue-flame kerosene stoves have 
made this fuel a great resource in communities 
where it is not possible to obtain gas. When used 
in connection with a fireless cooker and a steamer, . 


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-O10Y oWeY WG jYSII Je JayxOOI-ssopoITy ‘pouueyd [Jam spisuejn s10F svoeds 
98eI0IG ‘JJo] ye qn} Aipuney ‘uuOD) ‘VOY ‘o}oUsyo}TY AZUNOD JUsTUBAUOZ, 








Wiener FURL FOR COOKING. 95 


a good three-burner kerosene stove with a two- 
burner portable oven (Fig. 17) is sufficient to meet 
the needs of a family of five or six people. 

There are two types of stove, those having wicks 
and those without; and a great many makes. of 
each type. Some are good and some are not worth 
buying. Indeed there is no part of the kitchen 
equipment more important to choose with care than 
the kerosene stove and oven. 

The best manufacturers carry a very complete 
repair stock, so that worn-out parts may be renewed. 
These stoves need inteliigent care, and those with 
wicks must have the wicks frequently renewed. 
Otherwise they burn with a disagreeable odor. 
The inside of the enameled drum protecting the 
flame should be wiped out weekly and left thor- 
oughly dry. The burner parts must be taken off 
and brushed with a stiff brush to prevent clogging. 
Especial care should be taken not to let liquids boil 
over and run down into the burners. 

A highly perfected cooking device which may be 
run by kerosene is the Aladdin oven. In this the 
cooking is done inside an insulated oven, sixteen by 
fourteen by seventeen inches. The oven is heated 
by means of a large kerosene lamp or a Bunsen 
burner. This oven has not been used as exten- 
sively as it deserved on account of the cost, which 
is in the neighborhood of $25.00. This often seems 
to housekeepers prohibitive when so many kerosene 
utensils are offered for very much less. 


96 THE EFFICIENT KITCHEN 


It should be remembered, however, that first cost 
is only one of many considerations in deciding 
whether one article is really cheaper than another. 
Efficiency, operating cost, satisfactory service in 
the long run are factors infinitely more important. 
And this is particularly true of the more permanent 
utensils and equipment of the kitchen. When 
home-makers realize this they will be willing to 
economize on unessential things, and will gladly 
pay higher prices for honest tools which are really 
efficient for the work they are supposed to do. 

Kerosene of the right specific gravity is a safe 
fuel when used with ordinary precautions. The 
law in the several states regulates the specific 
gravity; and the housekeeper herself must exercise 
the necessary precautions. The stove should never 
be filled when it is lighted; nor should it be left 
lighted when the housekeeper goes out. Food that 
needs long cooking may be finished in the fireless 
cooker and the kerosene flame turned out. It is 
also important to keep the kerosene in a safe piace 
outside the house and beyond the reach of the chil- 
dren. 


ELECTRICITY REPLACES DENATURED ALCOHOL 


Denatured alcohol, which in 1914 was considered 
a promising and desirable fuel for country homes, is 
now practically relegated to oblivion. Electricity is 
so much more convenient that it no longer pays to 
manufacture alcohol appliance. 


eee MOET FOR COOKING 967 


WIRING FOR ELECTRIC APPLIANCE 


While one can connect small electric appliance to 
the regular house lighting system, it is much better 
to have two separate circuits for the electric appli- 
ance. Heavier wires are used for this purpose. The 
electric iron, which is in constant use, consuming 
about 570 watts, should be placed on a circuit by 
itself. The second appliance circuit may carry eight 
floor plug outlets or base receptacles, to which any of 
the other pieces of electric appliance can be con- 
nected. These floor plug receptacles come with sin- 
gle or double outlets, so that one can use two pieces 
of appliance from the same socket. It costs $5 to $10 
more to instal these separate service wires, but it 
protects one from having any part of the house 
lighting put out of commission when a fuse is blown. 
There is always some one in every home to do the 
unexpected, so it is wise to guard against conditions 
that cause annoyance and inconvenience. 

With the extensive use of electricity in the home, 
all adult members should be instructed in replacing 
fuses and a supply should be kept on hand. If the 
house has not been specially wired for appliance, 
the different members should be cautioned about 
overloading a house-lighting circuit when using a 
double plug. An ordinary circuit will carry 660 
watts. Each piece of appliance is distinctly marked 
with the amount of wattage it will consume. Thus 
one could connect two pieces of appliance that did 


98 THE EPFICIENT KiPG ioe 


not together require more than 660 watts, but if the 
combined wattage exceeds that amount the circuit 
would be overloaded and a fuse would be blown. 
Part of. the house lighting would be shut off and 
one would be deprived of the use of the appliance 
until a new fuse was put in. 

Special wiring is necessary if an electric range is 
to be installed. Wiring for an electric range may 
cost $20 or more, so this expense must be added to 
the initial expense of the range. The expense would 
have to be repeated every time one moved, as few 
houses are equipped with power wires. The range 
is connected to a special metre and lower rates are 
given for cooking. There is a plug on the side of 
the range to which one can attach the electric iron, 
toaster, electric fireless cooker, etc., and thus get the 
benefit of the lower power rate. 

It will readily be seen that one ought to know 
what electric appliance one expects to use before 
planning the wiring of the house. The outlets can 
then be located much more conveniently and one has 
the advantage of having all appliance on separate 
circuits, as above described. In preparing a list of 
appliance, consult the list given on pages 236, 244- 
245. 


VIII 


SELECTING THE FIXED EQUIPMENT 


locate the fixed equipment of the kitchen that 

it will best conserve the energy and time of the 
worker. Now we come to an equally important 
consideration, the selection of the equipment itself. 
The four kitchen accessories which cost the most 
money and on which, more than any others, the 
comfort of the worker depends, are the sink, stove, 
work-table and refrigerator. Two of these, the 
sink and the stove, are usually supplied by the land- 
lord in the rented house. But as they are often 
defective and need attention and replacing, it is 
highly important for the home-maker, whether’ she 
rents or owns her own home, to thoroughly under- 
stand the principles which make for efficiency in 
these two important adjuncts to the modern kitchen. 
The sink ought to be of a material that is easily 
kept clean. It should have open plumbing, and 
should be set at a convenient height for the worker. 
The best height for a woman 5 feet 2 inches tall 
is to have the working surface of the sink set 28% 
inches from the floor. A sink which rests on legs 

99 


|: Chapters I and III we have shown how to so 


100 THE EFFICIENT KITCHEN 


is almost always too low; so it is best to get the 
type which is attached to the wall by concealed 
hangers. (See Fig. 13.) To properly strengthen 
the wall for this purpose have a board of the proper 
size and thickness nailed to the studs from which to 
suspend the hangers. 


Zz 





Fic. 13.— White enameled wall-type of sink, size 20x 30, at- 
tached to wall by concealed hangers. Another very popular 
model is illustrated on page 168. 


The most popular type of sink is the model with 
back, drain-board and sink all moulded in one piece. 
Such a sink is absolutely sanitary, as there are no 
crevices in which dirt or grease can gather. This is 
often called the Kitchenette Model, because it is very 
popular for the small kitchen. If made of a good 
grade of enamel on iron it is very serviceable. It 
comes with three different styles of rims, straight, 
roll rim and apron. The straight rim is the least 
expensive and costs about $20.00 for a sink of aver- 


SeLealiING THE HKOUIPMENT tor 


age size. The roll rim costs $27.00 and the apron 
front $34.00. The average cost of installing such 
a sink is about $8.00 and faucets, trap and fittings 
will cost at least $6.00 more. If equipped with the 
popular swinging faucet, the cost would be at least 
$3.00 more. While the Kitchenette Sink comes 
with either right or left drain-board, it is more con- 
venient for dish-washing to have the drain-board on 
the left side. This model with drain-boards on both 
sides is much more expensive and is too large for a 
kitchenette. 

Porcelain and crockery sinks come in the same 
designs as enamelled iron sinks, but are a great deal 
more expensive. 

Certain mail order houses now have plumbing de- 
partments and furnish sinks of many types suitable 
for inexpensive camps as well as expensive homes. 
They have a reliable staff of experts to work out 
careful directions for installation which they furnish 
without charge. With this aid “the handy man of 
the house”’ can instal the sink and save the plumb- 
ing charge. If a plumber is to instal the sink, it is 
better to let him order it. 

For country homes or farm houses a large sink 
is very useful. A very practical model is the soap- 
stone sink with splasher back. This comes in a 
large enough size to place dishpan and drainer in 
the sink. Such a sink will cost about $35.00 in- 
stalled. 

While the cost of an iron sink, when properly 


102 THE EFFICIENT KivGaa 


encased in a frame and protected at back and on 
drain-boards with zinc, will not be far from the 
cost of the inexpensive grade of enameled-ware, 
they will stand harder service and would be better 
for the farm house than the enameled-ware. How- 
ever the soap-stone meets that need so well that 
other types are hardly worth while considering. In 
some farm houses the sinks are made of copper 
and there are two set side by side. One is used 
for washing the dirty dishes and the other for 
scalding or rinsing dishes. This is an excellent 
plan where there are many dishes to be washed 
and proves a great advantage also in boarding- 
houses. The second sink has many uses besides 
that of scalding the dishes. It is invaluable for 
cleaning and preparing vegetables. Many things 
like spinach, which require abundant rinsing, could 
be handled with great facility with such an arrange- 
ment. Such sinks are found in the kitchenettes of 
dining-cars on the Pullman system and are made of 
German silver. An immense amount of dish- 
washing is done by one person in a very short 
time. In these kitchenettes there is no room for 
storing dirty dishes. Everything must be washed 
up immediately and put away. 

It is a great convenience in a kitchen to have 
ample drain-boards, preferably at both left hand 
and right. But if only one is possible it should 
be placed on the left hand side. Sometimes there 
is room for a small one on the right and a long 


SeoeeliING THE EQUIPMENT — 103 


one on the left. With this arrangement the dishes 
can be piled up on the right hand end ready to 
wash. Where there is not room for even a small 
drain-board on the right side, a table on castors 
or a wheel cart may be used instead. It is best to 
avoid handling anything more than once, so the 
wheel cart should hold its load until all the dishes 
have been transferred to the dish-pan. 

Wooden drain-boards are usually made of ash, 
and oiled. They are not very attractive in appear- 
ance; so many housekeepers prefer the enameled- 
ware ones to match the sink. 

Some housekeepers have the ash drain-boards 
painted white and enameled. This is possible in 
kitchens where the work is done deftly but would 
not be practical for the average kitchen where the 
boards get hard wear. Zinc-covered drain-boards 
are the most satisfactory where durability is an 
essential. A cheaper grade of wood may be se- 
lected where they are to be covered with zinc. 

The sink should have open plumbing so that it 
is always possible to get at the pipes and so that 
the light and air can keep everything clean. The 
connection with the waste pipe is made by means 
of a trap (a bend in the pipe devised to retain 
enough water to act as a seal and prevent the pas- 
sage of foul air back into the room). 

Figures 14 and 15 show two types of trap in com- 
mon use. Figure 16 shows a trap not properly 
constructed. If the water does not stand at least 


104 THE EFFICIENT KITCHEN 


one inch in the bend it is likely to evaporate and 

fall below the bend and thus break the seal. 
Plumbers tell us that very few housekeepers 

realize the importance of flushing the pipes with 











nl i 


aes 


Fics. 14 and 15 are known as S-trap and bottle-trap. The — 
water standing above bend is called the water seal, 





Fic. 16 represents a defective S-trap. The water does not 
rise above the bend and permits foul gases to get out into 
the room. 


~ Nore.— Reprinted by courtesy of Whitcomb & Barrows 
from “House Sanitation,’ by Marion Talbot. 
plenty of hot water every day. If this were done, 
and if proper precautions were taken to prevent an 
excessive amount of grease from getting into the 
dish water, there would be very few cases of 
stopped-up sinks and no unpleasant odors. 

For various reasons fully explained in Chap- 


SELECTING THE EQUIPMENT 105 


ters VI and VII, new kitchens are being fitted 
up with gas stoves and separate water-heating 
systems instead of the customary coal range with 
water-back connection. This is because the gas 
stove is free from dust and ashes and requires 
less skill to handle, and because its heat is availa- 
ble the instant it is needed. In country kitchens 
where gas is not available kerosene or electric 
stoves are practical for small families, used in 
connection with a good fireless cook-stove and 
steamer. For large families where it is desira- 
ble to retain the coal range it will be found an 
economy of time and fuel to purchase a gas or 
kerosene stove for supplementary use in cooking. 
It is often necessary to heat something up quickly 
when the coal range is banked for the afternoon; 
instead of starting up the range or going without 
what one wants, the small stove can be lighted and 
used instead. It is not to be recommended to re- 
place the coal stove with gas, unless both the heat- 
ing and hot-water problems are properly solved. In 
houses where the heating system is adequate it is 
not a vital matter to have the kitchen heated, but 
in a large majority of cases, the houses are poorly 
built and equipped with inadequate furnaces and 
would be very uncomfortable without the extra 
heat from the coal stove. It should also be re- 
membered that provision must be made for heating 
the house in the late spring and early fall when 
furnace heat is only needed part of the day. These 


106 THE EFFICIENT KITCHEN 


provisions having been made, the next question to 
decide is what make of gas stove to select. 

Gas stoves of such excellent make are on the 
market, and in such great variety, that it is possible 
to find something especially suitable for each kitchen 
and at a price that any one can afford. To give 
some idea of the range of choice we have divided 
the different types into groups, giving with each 
group the approximate price and the outfit that 
should be purchased in order to use the gas most 
economically. The gas kitchen is never complete 
without the fireless cooker, and while this is not 
included in each group it is understood to be a 
necessary part of the outfit. 

Gas stoves have been long enough on the market 
to furnish the home-maker with one of the surest 
of all tests for reliability, “the test of time.” Un- 
less you can secure reliable information about new 
makes it will be best to select a stove made by a well 
known and reliable firm. And they manufacture 
among them almost every known type of stove, 
fitted to every need and condition. Certain special 
features may be found in one make and not in an- 
other, so it is a good plan to look the field over 
before you make your choice. Your local dealer can 
get any type that you prefer, but he will generally 
try to get you to buy something that he has in stock, 
irrespective of whether or not it is for your best 
interest. 

It is not wise as a rule to send too far away for 


SeeeclING THE EQUIPMENT ~° 107 


your stove, because long distance negotiations are 
inconvenient in case of defects or necessary repairs. 

In general the features of a gas stove to be 
especially noted are the following: 


dn 


a 


8. 
Q. 
10. 
yh a 


Good burners that can be adjusted to varying 
pressure of gas permit economical use. 

Good construction. Best stoves are made of 
steel and have ovens insulated with two lay- 
ers of asbestos with dead air space between. 

Simplicity of design. No elaborate ornamenta- 
tion which requires time and labor for polish- 
ing. 

Good-sized oven. An 18-inch oven is very su- 
perior to a 16-inch, promoting economy in 
baking. 


. Elevated oven and broiler, to prevent awkward 


and trying bending over. 

Provision for carrying off fumes of gas, either 
by connection with flue or by means of small 
register and hood for ventilation. 


. Facilities for warming dishes. In some types 


of range this need is provided for. In 
smaller stoves special supplementary arrange- 
ments may be made. See pages 68 and 69, 
Chapter V. 

Proper location to insure good light. 

Proper height. 

Proper fire protection for wall back of stove. 

Fire protection under stove. 


The following conveniences add to the attrac- 


108 THE EFFICIENT KItGiiaa 


tiveness and price of gas stoves, but do not increase 
their efficiency : 

1. Glass doors, convenient for watching the prog- 
ress of baking, but easily broken by draughts 
of cold air on over-heated glass. 

2. White enameled lining to oven, drip-pan and 
broiler. 

3. Additional oven. Ranges having a small and 
a large oven, convenient and desirable in 
small families doing much entertaining and 
for large families. 

4. Special reflector arrangement which acts as an 
index if oven light goes out. (Does not add 
to expense, only found in one make.) 

5. Special arrangement of burners, differing in 
different makes. 


THE COST OF VARIOUS TYPES OF GASeet 


I. The least expensive form of gas stove is known 
as the gas. plate. It comes in one, two, or three- 
burner size. It must be placed on a cabinet or low 
table to make it a convenient working height. This 
type is in great demand because it is efficient, inex- 
pensive, portable, and adapted to many needs. (See 
Fig. 18.) Combined with a well constructed porta- 
ble oven it makes a complete cooking unit for about 
$12.50. 

Il. The gas range having the largest sale is the 
cabinet type, illustrated figure 19. This model has 
all the features which make up a perfect gas range. 


SELECTING THE EQUIPMENT _ 109 


It has the elevated oven; is equipped with heat con- 
trol; and is of durable construction and beautiful 





Fic. 17.—Double portable oven to be used with the gas stove 
shown below. 


appearance. It comes in many sizes adapted to 
kitchenettes or large kitchens. It has a warming 
closet at the top, a baking oven on either right or 
left side, and a broiling oven underneath. It comes 
in either semi-enamel or full enamel finish. The 














Fic. 18—The simplest and least expensive type of gas stove. 


cost of this range is from $135.00 to $150.00. 
Much less expensive ranges of similar appearance 
sell for $75.00 to $85.00. It must be remembered 
that superior construction and design are responsible 


110 THE EFFICIENT KITCHEN 


for the higher price and are worth the difference in 


cost. 
There seems to be a very general misconception 





Fic. 19.—Most popular model of gas range. All white enamel 
with automatic heat control. 


about the heat control device. Two questions are 
often asked. Can any range be equipped with the 
heat control and is the device practical if the pressure 
of the gas is not uniform? It cannot be added to 
any range, because there is a difference in construc- 


Seed ING THE EQUIPMENT 11 


tion of burners of the ranges equipped with auto- 
matic heat control. Jt is practical irrespective of 
the gas pressure because the regulator depends on 
the heat generated, not on the pressure of the gas. 
This regulator not only maintains a uniform baking 
temperature but is a decided economy. It is stated 
that in five years it will save sufficient gas to pay 
for the range. 

III. Besides the two general types of gas stoves 
referred to above one finds a great many models 
meeting special conditions. These vary from $20.00 
to $60.00 in price and include what are called Cook- 
ers, Box-type ranges, etc. In general, under this 
head, one might group all the types of gas stoves 
which in the past were popular models but which 
have lost favor today because of the more perfect 
construction and appearance of the Cabinet model 
described in Group II. They still are manufactured 
and still meet special needs. They are less ex- 
pensive in cost and perfectly satisfactory for those 
who feel they cannot afford a high-priced range. 

IV. Gas Ranges with Hoods and Insulated Ovens. 
A gas stove having a special insulated oven and 
equipped with hoods which can be lowered over the 
burners on the top of the stove to make them serve 
as heat-retaining compartments, is also on the mar- 
ket. It is a very superior range and endorsed by 
every housekeeper who has purchased it. The fire- 
less cooking feature reduces the amount of time 
required for actual cooking, so it proves very eco- 


I12 THE EFFICIENT KITCHEN 


nomical in the use of gas. The cook book accom- 
panying it has an accurate time table for cooking 
operations by this method. The cost of different 
sized ranges is from $55.00 to $200.00. 

V. Combination gas and fireless cook-stove. Two 
kinds : 

1. Consists of wooden cabinet containing com- 
partments for fireless cooker and its utensils with 
a four-burner gas stove above. The elevated baking 
oven with warming oven above and broiling oven 
below is located at the right-hand side and the four 
top burners are on the left-hand side. The cabinet 
on which the stove rests is made of weathered oak 
instead of iron or steel, and contains a compartment 
for storing the utensils to the fireless cooker and two 
open compartments in which the fireless cookers re- 
main when not in use. 

VI. Combination Coal and Gas Ranges. These 
ranges have been perfected to meet the needs of 
homes where the coal range has been used and there 
is no provision for heating the kitchen if the coal 
range is replaced by a gas range. In the eight- 
burner type—four coal holes and four gas burners— 
they are extensively used and give great satisfaction. 
They are fully discussed on pages 113 and 114. 


KEROSENE STOVES AND RANGES 


The desirability of kerosene as a cooking fuel 
has been discussed in Chapter VII. While a num- 
ber of cheap stoves of each kind are on the market 


SeoewiING THE EOQUIPMENT § 113 


they cannot be recommended as being economical 
to purchase where length of service is required. 
They may do for a season’s use or two, but for a 
permanent investment we recommend only stoves of 
the best make. 

Blue-flame kerosene stoves come in two, three and 
four-burner type, and in either the portable form or 
on cabinet bases. The cost of a reliable make with 
oven will be from $30.00 to $40.00. 

A well perfected wickless type of kerosene stove 
and range is designed to burn gas generated from 
kerosene in the burner bowl. In efficiency they 
nearly equal gas stoves. These efficient kerosene 
stoves come in a number of different models, of 
from one to five burners. It is an advantage to 
purchase a type with mantel or shelf above. Such 
a range in four or five-burner size is recommended 
for a family of average size. If a smaller stove is 
purchased it may be supplemented by an electric 
fireless cooker, or by one requiring pre-heated 
radiators. 


COAL RANGES AND COMBINATION RANGES 


The advantages of the Coal Range have been fully 
stated on page 91, together with the approximate 
cost of different types. Most of us today are more 
familiar with gas stoves and prefer them, because 
there is no handling of fuel and because they give 
such instant response to cooking needs. There are 
many homes, however, which need the kind of 


II4 THE EFFICIENT Ki-CCHias 


service which the coal range offers as well as the 
quick, adaptable qualities of the gas range. To meet 
this need, manufacturers have perfected the Com- 
bination Coal and Gas Range. The best makes of 
these have four coal holes and four gas burners, 
giving ample capacity for cooking. These ranges are 
found very satisfactory. They are especially pop- 
ular in districts where soft coal is available. An- 
other model has only two burners and four coal 
holes. This type has not been found adequate. It 
is much better to purchase a range with ample gas 
capacity and of the best design, although it will cost 
from $100.00 to $115.00 installed. 

Where hard coal is used for a fuel it is necessary 
to make convenient arrangements in the cellar for its 
storage and for the work of sifting ashes. For this 
purpose no piece of appliance is so useful as a rotary 
ash sifter fitting over a barrel or ash-can. While 
this costs in the neighborhood of five dollars, it pays 
for itself in a short time. Even with careful man- 
agement a certain amount of unburned coal passes 
through with the ashes. With careless management 
the loss is very high. Now that anthracite costs so 
much, the saving by this care amounts to a consid- 
erable item. 


ELECTRIC RANGES 


Electric ranges of superior construction and de- 
sign now come in sizes adapted to every need. They 
make a strong appeal to the home-maker living in 


pHPeChING THE EOUIPMENT § ris 


sections where the gas range is not available as well 
as to city residents who have tiny kitchenettes. 
Since electricity does not exhaust the oxygen of the 
air and is the cleanest of all fuels, it is especially 
desirable for small kitchens and light housekeeping. 

Electric ranges have been perfected only after 
years of careful research work and experimentation. 
They are necessarily the most expensive of all 
ranges, and should last a life time. It is very im- 
portant that one purchase the best type available. 
Special wiring is necessary to carry the current re- 
quired by an electric range, and this expense must 
be considered as well as the cost of the range. These 
ranges come in three different models suited to the 
needs of apartments, kitchenettes and large houses. 
They cost from $60.00 to $225.00. 

Cooking by electricity is fairly economical where 
one can secure a rate of three cents per kilo-watt 
hour or lower. But even where such a rate cannot 
be secured, the electric fireless cooker can be op- 
erated economically. The advantage of the electric 
fireless cooker over the type having pre-heated 
radiators is found in not having to pre-heat the 
radiators. The amount of work involved is slight, 
but unless one heats the radiators over a gas stove, 
there is difficulty in getting them hot enough, as in 
the case of a coal range, or danger of getting them 
sooty on a kerosene stove if the flame is not care- 
fully adjusted. Therefore the electric fireless cooker 
would be chosen wherever electricity is available. 
See Fig. 30, page 162. 


116 THE EFFICIENT KITCHi 


THE WORK-TABLE AND ITS ACCESSORIES 


The advantages of having the work-table so ar- 
ranged that the wall space back of it may be 
available for shelves was spoken of in the chapter on 
“Built-in Conveniences” (pages 48 to 51). The 
convenience and desirability of this arrangement 
cannot be over-emphasized. In fact, the type of ta- 
ble selected is of far less importance than the proper 
placing of it so that the worker has her supplies 
conveniently at hand and a good light to work 
by. 

The cheapest kitchen table is one measuring 36 
inches and selling for about $4.00. Such a table 
has a single drawer for cutlery. The top may be 
covered with a good grade of table oil-cloth, but it 
is advisable to have it covered with zinc. This adds 
about $3.00 to the cost, but it will be found worth 
the difference in price because the various labor- 
saving utensils may be clamped to the edge without 
disfiguring the table. 

Kitchen tables with porcelain tops and white 
enamel finish cost around $13.00. They are finer in 
appearance but no more convenient. 

A specialized type of kitchen table with con- 
veniently arranged drawers and bins is now obtain- 
able in many different models. They are a form of. 
low kitchen cabinet without a top. Some manu- 
facturers call them “less than cabinet height units.” 
They may be purchased as part of a unit system 














Narrow type of kitchen cabinet adapted 
to small kitchenettes. Other units of 
uniform design can be purchased in 
which to store kitchen equipment, 
dishes, cleaning outfit, etc. 





SELECTING ibe BAU Ee NEEIN To 117 


(described on pages 232-234) or as individual equip- 
ment. ‘They replace the old-fashioned pastry table, 
but cost a good deal more. 

A cabinet base like this, with two narrow shelves 
above it, can be used in almost any kitchen. It is 
a good investment for the home-maker who must 
live in rented houses, because both the table and 
shelves can be easily carried about and adapted to 
different conditions. 


KITCHEN CABINETS 


These are especially desirable for families who 
do not own their own homes. They should, in fact, 
be considered a necessity in families who are unable 
to have permanent home centers. A well designed 
kitchen cabinet will make almost any kitchen con- 
venient. A number of excellent designs are on the 
market, and equipped with every kind of convenience 
imaginable. As there is such great variety to choose 
from, and as some of the appointments especially 
appeal to certain housekeepers and do not appeal to 
others, it is important to get the particular type you 
will like to use for a lifetime, and cost is a secondary 
consideration. Very expensive types have the inside 
of the cabinet painted with white enamel and a white 
porcelain enamel pastry board or “ bake board,”’ as it 
is sometimes called. These cost in the neighborhood 
of $75.00. A very desirable type can be bought for 
$57.50. 


A well made kitchen cabinet must be made of 


118 THE EFFICIENT KITCHEN 


good wood, well-seasoned. The finish also adds to 
its cost, but the most important consideration is 
the wood. Poorly seasoned wood warps and swells 
and is a constant annoyance in opening and closing 
drawers. Another point to remember in selecting 
a cabinet is the outfit of utensils that go with the 
different types. For a housekeeper fitting out with 
everything new a cabinet containing a complete list 
of containers will save her at least $10.00 in the 
utensils she. will have to purchase. If one already 
has this outfit a type of cabinet may be selected that 
does not include them, or one can buy the base alone 
and depend on having narrow shelves fastened to the 
wall above it to hold the supplies. 

A home-made kitchen cabinet can be contrived 
with moderate expense, in families where the hus- 
band or brother is handy with tools, and where out- 
side labor need not be called in. If both lumber 
and labor must be purchased, the cost will equal 
that of the ready-made cabinet. With a home- 
made cabinet the wall space can be used to the best 
possible advantage. The cost of building a cabinet 
of this kind will be approximately $31. 


THE REFRIGERATOR 
“There are two questions which almost every 
woman asks when she buys a refrigerator,” said a 
representative of one of the best refrigerator com- 
panies the other day, “‘ and neither of these has any- 
thing to do with the problem of refrigeration. One 
question relates to the outside finish, and the other 


SeeeING THE BKOUIPMENT 119 


to the appearance of the inside.’’ The first essen- 
tial in a good refrigerator, the most important con- 
sideration, is its construction, insuring perfect insu- 
lation and circulation of air-currents. The outside 
casing is only important as regards durable, seasoned 
wood or metal, with tight fitting joints. 

As the whole value of the refrigerator lies in its 
maintaining a low and uniform temperature, this 
matter of insulation is of the first importance. To 
thoroughly protect the inside of the refrigerator 
from atmospheric conditions it is necessary that the 
outer wooden or metal case be lined with several 
layers of non-conducting material with a dead air 
space between. ‘The best refrigerators have from 
eight to twelve such layers. Refrigerators so con- 
structed can maintain a temperature of 40 to 42 de- 
grees, whereas inferior makes maintain only 50 
degrees and very poor ones 60 degrees. 

The second essential is good circulation of air 
currents. Low temperature in a refrigerator is a 
result of the melting of ice. The air in the ice com- 
partment becomes chilled and passes downward to 
the compartment below, its place being taken by 
warm air from the adjoining food compartment. 
This process takes place in any refrigerator, but it 
can be greatly improved by a type of construction 
designed to accelerate and direct the air currents. 
Certain types produce such perfect circulation that 
the air is not only chilled but freed from moisture 
in passing from one compartment to another. A 


120 THE EFFICIENT KUTCH 


dry, cold air is the ideal condition for preserving 
food. Fig. 20 shows the natural passage of. air 
currents in a plea gs This natural action is 


5 
gE 
j 


/ 
| 





Fic. 20.— Sketch showing movement of air currents in a Le 
frigerator. The compartment directly below ice chamber is 
the coolest; the air here has been purified by passing over 
the ice. 





(Reprinted by courtesy of the Housefurnishing Review.) 


facilitated in some refrigerators by the use of in- 
numerable syphons in the wall between the ice com- 
partment and adjoining food compartment. 

Third essential. To insure the maximum eff- 
ciency, the refrigerator must be kept well filled with 
ice. Therefore a refrigerator with large ice capacity 
results in a heavy ice-bill, whether it is used for a 
large or a small family. This ice consumption can- 
not wisely be checked by wrapping the ice in paper 
or heavy cloth, as this defeats the fundamental prin- 
ciple of refrigeration. The only way to run the re- 
frigerator economically is to keep it full of ice. If 
the air in the ice chamber is kept at the lowest pos- 


SPeeelING THE EOUIPMENT  1at 


sible temperature, it will maintain its level of 40° in 
the other compartments and there will be no warm 
air to melt the ice. If, however, the ice supply 
gets greatly reduced, the temperature in the food 














Fic. 21.—This type of refrigerator permits the best circula- 
tion of air and affords the best storage facilities. Dimen- 
sions: width 33 inches, depth 19% inches, height 48% 


inches; ice capacity 75 pounds. 
compartments will rise and the melting will be more 
rapid than if a low temperature throughout had 
been maintained. 

The best policy therefore is to select a refriger- 
ator of such a size that you can afford to keep it 
full of ice. 

For the average family who must consider care- 
fully the cost of ice and secure the maximum effi- 
‘ciency for the least daily outlay, a refrigerator of 


122 THE ‘EFFICIENT hit cris 


65 lbs. ice capacity will give good results. In order 
to insure perfect circulation of air, choose the type 
having the ice chamber on one side (see Fig. 21), 
one food chamber below it, and two food chambers 





Fic. 22.— Type of refrigerator needed in kitchenettes and 
apartment houses. 


on the other side. In small kitchens and apart- 
ments it is often necessary, for economy of space, 
to get the type that has the ice chamber above and 
one food compartment below. (See Fig. 22.) A 
refrigerator of this type, about twenty-five inches 
wide and a little over four feet high, of a reliable 
make and zinc lined, costs about $24.00. The 
same type with porcelain-enamel lining, will be at 
least ten dollars more. The double type, which 
gives the best circulation and larger storage facili- 

ties, in the porcelain enamel lining will cost about — 


pew ING THE) ROUIPMENT = 123 


$56.00. Five dollars additional must be allowed 
if you want to have the rear or end outside icing 
door. This is a great convenience, as it makes it 
unnecessary for the ice-man to come into the kitchen 
to deliver the ice. It also enables one to use the 
refrigerator six months of the year without ice, the 
cold air from the outside producing the refrigera- 
tion. 

The improper location of the refrigerator causes 
more wasted effort than any other defect of the 
kitchen arrangement. Tradition says the refriger- 
ator must not be in the kitchen, but in some cooler 
place. In these days, however, tradition is giving 
way to the necessity of conserving human energy. 
Moreover, several new factors are affecting the sit- 
uation, the most important of which is the great 
improvement in the construction of refrigerators 
with perfect insulation. The temperature within is 
not affected by outside conditions, unless through 
carelessness the refrigerator door is left open. This 
is well illustrated in the tiny kitchenettes of the 
Pullman system, where the refrigerators are placed 
within a few feet of the kitchen range. 

The best grades of refrigerators are made with 
rear or end doors to allow icing from the outside. 
Not only does this save the kitchen from the track- 
ing in of dirt by the ice-man but it makes the re- 
frigerator available six months of the year without 
ice. Where the circulation system is good, the 
air keeps as sweet and fresh without ice in cold 


124 THE EFFICIENT KITCHEN 


weather as when ice is used. It is necessary to 
protect the opening outside with a fine screen. 

An electrical ice-making appliance, which can be 
installed in any well-made refrigerator of the right 
size, has been perfected in the last few years. In 
speaking of this invention an enthusiastic purchaser 
said: “It is about the only thing we ever bought 
that surpasses our expectation. It not only main- 
tains the proper temperature to preserve food but 
furnishes a supply of ice in convenient form for table 
use, and saves us the constant annoyance of visits 
from the ice-man. It is a truly wonderful service.” 

The drain pipe of the refrigerator should be 
connected with a separate pipe, emptying into a 
dry well in the grounds. It should never be con- 
nected with the sewer pipe. Where it is not pos- 
sible to make a separate pipe connection, an in- 
genious little device can be made under the 
refrigerator to insure the drip pan always remain- 
ing in the right location under the outlet. Mark 
on the floor the right location of the pan and then 
tack two strips to the floor on either side of the 
pan. When the pan is pushed in and out it will 
always be under the outlet and the floor will never 
get wet from the overflow. 

Every manufacturer or salesman of high-grade 
refrigerators should be able to guarantee the fol- 
lowing requirements: 

1. That a low and uniform temperature can be 
maintained, preferably 40 to 42 degrees F. 


oe 


3. 


4. 
5. 


To run the refrigerator economically the fol- 


SELECTING THE EQUIPMENT _ 125 


Perfect circulation, producing a pure atmos- 
phere, freedom from odors and freedom from 
moisture. 

Ease in keeping every part in absolutely sani- 
tary condition, insured by seamless porcelain- 
enamel lining or nickel. 

Perfect drainage. 

Economy in the consumption of ice. 


lowing points should be borne in mind: 


I. 


Food should be cooled before putting on ice. 
A screened shelf or closet above refrigerator, 
makes a good temporary place for hot foods, 
while cooling. 


2. Keep the ice chamber full of ice. 


Sal 


. Every time the box is filled, take out the piece 


of ice remaining, wipe out compartment with 
a clean cloth wet in hot soapy water. Wipe 
off box. Have the new supply in one block 
of ice as large as the box will carry. 


. The ice chamber should not be used for food. 
. Examine contents of refrigerator daily and 


dispose of anything not likely to be used in a 
day or two. 


. Be careful to wipe up at once anything that is 


spilled in food compartment. 


. Butter, milk and eggs, which readily absorb 


odors, should be placed in the compartment 
directly below ice chamber. This compart- 
ment, besides receiving air purified from 


126 THE EPRICIENT Kiterias 


passage over the ice, is also the coolest compartment. 
Cantaloupes, onions or other supplies giving off 
odors can be placed in the other compartments with- 
out contaminating the milk. 

We have described, on pages 53-56, various ways 
of securing cold storage during part of the year, 
without ice, by building window boxes or cold 
closets in the cellar. There is another form of cold 
closet which can be built in one end of a porch or 
pantry. It takes up very little space. Convenient 
widths for the closet are from 30 to 4o inches. It 
may be 15 to 18 inches deep and the height of the 
porch or pantry. A constant circulation of fresh 
air 1s secured in this closet by having a register set 
in the floor, connecting it by means of a curved air 
duct to the cutside. A small opening, ten inches 
square, is cut out at the top of the closet and equipped 
with a hinged door, which when open permits a good 
volume of circulation. The air passing in through 
the register passes out at the top, maintaining in the 
closet the temperature of the outside air. The door 
of the closet may be equipped with a key, making it 
a safe storage place for food. Shelves are arranged 
at convenient distances apart in this closet. The 
lowest shelf is about knee high, to give room under it 
for tall fruit baskets. Four narrow shelves are 
placed ten inches apart. It will cost $20.00 to $30.00 
to build and equip such a closet, but it will pay for 
its cost in short time, since it will save purchasing 
ice for several months during the year. 


IX 


Lists oF NEcEssARY EQUIPMENT 


NY one who has seen the beautiful kitchen 
74 in Washington’s home at Mount Vernon 
must have been impressed by the great 
change that has come to the home in the last hun- 
dred years in the matter of cooking utensils. The 
heavy polished copper vessels suggested a great 
hotel rather than a home; yet they were the kind 
and shape that were then in common use. In sim- 
pler homes they were made of iron instead of cop- 
per, because of the saving in expense. To-day we 
have the light, attractive aluminum and agate ware, 
and block tin where aluminum cannot be afforded. 
The size of utensils is greatly reduced, the variety 
and number greatly multiplied. 

In Colonial days the outfit was suited to large 
families and many servants. Fireplace cooking 
was the rule until the first very primitive coal 
stove was invented. Now we have far more com- 
plex and perfect stoves, of many types and varie- 
ties, finally reaching the most complex of all, the 
electrical apparatus. Hired service in the majority 
of homes is reduced to one person, and time has 


become a vital consideration. Under these new 
124 


128 THE EFFICIENT  RUDGieo: 


conditions rapid and skilful work and labor-saving 
equipment are the chief necessities. So inventions 
are being constantly brought out to save loss of 
time, energy and fuel. The idea of conservation 
was first brought into prominence by the manufac- 
ture of the fireless cooker. This is an adaptation 
of the old Norwegian hay box. The idea of con- 
servation of time, of energy and fuel, of all costly 
commodities, is now the keynote of perfect kitchen 
equipment. 

There are two chief things to remember in de- 
ciding upon our equipment. The first is to keep 
the equipment as simple as possible and not to get 
anything that we do not really need. The second 
seems the opposite of this. Namely, to make our 
equipment save our time and have it ample enough 
so that no time is wasted through lack of efficient 
tools. Families differ very much in the scale and 
manner of living. Therefore any list that will 
meet the average need inevitably includes many 
things that are necessary to some housekeepers and 
superfluous to others. The lists given therefore 
are intended to be suggestive, and not to give hard 
and fast rules. They are so grouped that it will 
be easy to omit the equipment that is not needed 
in a given case. If, for instance, bread is bought: 
at the bakery, all the bread-making outfit may be 
omitted. The same if pie-making, cake-making 
or any sort of fancy cooking is cut off the list. So 
many of these things are now being made very sat- 


Pot ore NECESSARY EQUIPMENT 129 


isfactorily outside the home, that it is often better 
policy to buy than to make them. 

_ The prices given for equipment also cannot be 

completely accurate, as they vary somewhat in dif- 

ferent parts of the country and there are many 

grades and makes of certain articles. We have 

therefore included in one list an outfit which may 





Fic. 23.—Standard measur- Fic. 24—Accurate house- 

ing cup used in all recipes. hold scales should be found 

in every kitchen. 

be purchased for the minimum price, in the other 
the outfit which we recommend where economy 
does not have to be considered. We advise every 
housekeeper to have the full list of labor-saving 
equipment of a good grade bought of a reliable 
firm. The housekeeper of small income needs this 
even more than the one with ample means. 
Where the amount of money that can be spent 
on equipment is limited, we advise buying most 
Qeeueeecmialer things at the 5 and) 10 cent 
stores, reserving enough money to buy the best 
grade of expensive articles. A well insulated fire- 
less cooker with aluminum utensils ought to last a 


130 THE EFFICIENT KITCHEN 


life time, a wheel-cart will pay for itself in a short 
time in the energy it saves. In some homes a good 
mayonnaise mixer may be more important than any- 
thing else on the list, and so it goes. Whenever 
any household task seems a burden, look about and 
see if there is not some article on the market that 
will reduce the labor or make the work more per- 
fect. Even poorly cut bread may be a cause of 
daily friction. How much easier to purchase a 
bread slicer for 75 cents than to daily chide a care- 
less maid. 

Remember that labor-saving equipment is disposi- 
tion-saving as well, and try to so equip your kitchen 
that accurate, skilful work can be done with the 
minimum strain and weariness. Too much cannot 
be said in favor of equipment promoting accuracy 
in measurement. Insist upon careful measurements 
in all recipes. (The standard measuring cup for 
all recipes is illustrated in Fig. 23.) Have weigh- 
ing scales (see Fig. 24) and cultivate the habit of 
using them. Weigh the flour used in bread-making, 
the ingredients of cakes and puddings. Learn to use 
an oven thermometer. [Excellent thermometers 
suited to five different cooking processes are sold for 
$2.00 each. For $5.00 one may purchase a set of 
three, called the “ Home Set.” Such a set promotes 
accuracy in baking cake and pastry; in making 
candy; plain and fancy boiled icings and in fireless 
cooking. The “thermometer habit” saves wasting 
both time and materials. 


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4 





Pero OreNECESSARY EQUIPMENT 121 


SIMPLEST AND LEAST EXPENSIVE EQUIPMENT 
FOR A FAMILY OF FIVE 


Articles to group near stove: 





I gigs ww iviesd ob idin's a Viele st eee os $2.75 
BETES GO ye ole sik va cela ee ans os Vea tn dice eee 2a 
MG Be hl, « ohig 2 oie PN wk ak evo caw 8 Be a vm .10 
NMI MENS god ay) <. 3c ainns o, tle vb neces & .10 
RM CO ia ye a lee esses eee a ele es 30 
Rete TIVO ST YIN DATs. so is os aie eis ew ew es nl 1.25 
Soe eeioOuenit aroun ITying pan... . 5... seen .60 
MRE IS os he fas vale wia'sliaie a's ia en aecte bs .10 
See emereETOUIIAICHECS . 05. otic es cece ee a wees ees .10 
eR Mey i Salas ae bf enle del y Bow ae .20 
eT ESCO aos so ela Oe vs es yb tla oa viele .80 
RR eg orc Ss oiipiv bine « oss So yiacalvieve oie ale visio s 62> 1.00 

$5.55 

Sink outfit : 

rR Re aie. ss ye wc ulnlaw wins ee ee haves es $ .50 
A ec cis sms ct a ovine cuseooe elie a tle eee es 25 
ES ACUE/ SSP gal ei i a eA eR .10 
0) EV Tae ato SUS Sea ner eae ee ee .10 
ON oie bi EO” 2 caret 9 ava ted a ae a Pete ae 10 
Gk St SU aids on 4 Sa a Se aC A ap he 
eR Ee oS gos coe ws SAG REE se lee eet .10 
SNM CACM Ro co). Scat ihe de es ibe e due vies .18 
ee EE ed a ee Ses. Sid (an & Sond wold aw oo Sale .10 
i ERG ES 0) Ga ear lara rr .10 
DO a eS egg ts wwe ee elev oe vie Dash wa 75 
eT Star gy 5 ss ene sw oie so op diel ae ele 35 
Bee Ny oc ec cae ye lee cele cme ete 15 
eR ea ie eas os Son alee pines ah we bla ete A 
RAEN MOU OINUSIN -, 055 -%. e-sn ee sola We eee es .50 
ee Ey eink Sas eed eva ese cl bau eves s .10 

$4.28 


Articles to group near sink: 


Sie soonest at-at. 1? 2-qt., I 3-qt., I 4-qt. 2.2.63... $2.00 
Mat eee cere reeer vine kettle ........00ce sewer eeu ees 2.50 


132 THE EFFICIENT (KIEGHER 


Articles to group near sink (continued) : 


Pitchers, I 2-qt., 1 12-qt., I I-qt., 3 small ones...... 1.45 
fe ole) Se AMIE es 50 

Tea canister~.... 0.2.0). 55 010+ 91 se 

Coffee pot, or stew-pan specially reserved for coffee 
making ....c.ccccs ees c cee) oe eer 50 
Coffee canister . 2... ..5.062.. 0500 0 25 
2 strainers 20... 0)..). 00.00%. 49 ee .40 
Double boiler ........ 000.5. 200 se ee 75 
Colander <2... 0522050004. « 00's sir eee .50 
2 MEAS. CUPS 26 ec ee seas os les one ltt ane .20 
$9.30 
Work-table, 36-inch with one drawer.............. $4.50 
Stool or chair. ... 06... 245 «+s 2 one 2.00 
Pastry board... 0.6000 os aed cele s sent ee .50 
$7.00 

Cooking dishes to group near work table: 

2 meas. cups (duplicate set) — use $ .20 
2 small white bowls ........-% sass ieee 30 
2 larger bowls 0... 6s osc0ss «eee ete een .50 
Wooden spoons (2) ......... ee .20 
Perforated cake spoon .... 32.5... tie 25 
Tin sugar box .....2.5.. +00 + «45 /eieeneeee .20 
Tin flour box ...5.5 ..03 400 es 2 ee .20 
Wire egg whip 22... 0.5 200+ penne 5 
Crank egg beater ..:.. 5 «s+ s0 ee caiag ieee pane eae 35 
Grater. ...cceccn cesses eee cs 05 15 
Potato masher .......... +504 seen ee as 
Biscuit cutters, 2 sizes ...-. >... 0 eee Ps, 
Pie tins-(@) ae eee eee 2 ose ilay abet apnea 24 
Layer cake tins (3) ..4..%s.a. <q mie eeeeene ee 45 
Gem pans, 2 of 12 holes each (5 ee 30 
Bread pans (3) ....5s.00.+ > » irene .60 
Lemon squeezer .... 005. ++ «> « © iene ee 10 
Rolling pin . ci... 6 <n 0 = een een 35 
Chopping bowl and knife... . gene .60 


LISTS OF NECESSARY EQUIPMENT 133 


Knife box outfit to go in cutlery drawer of table: 


MMP Au ols as s) cle gsvin as'vieie d)aw do we v3 Sees 
MT ARTES, ec. hs a he vos. g's .4. = wis dive w winin ween os 25 
ogg es ho aleve sak vk ets nica nh we 25 
MEET LOTKS oc eR eects eee es Hecate ane .50 
CGN cia oe oye nial ov 8 divinie wives lclewya’s .50 
Geers f6GSPOONS .. 6.6.0.2 ce bee cy cease .60 
MOOS i hak ce ci gs cede ce ea dace nes 1.00 
RAAT CFF 09, ihre Ufsheiven aloe a's C3 aww es .10 
ON Ree. hess wsid bo soa esd vee vs wala s .10 
eNO OMG Se tR ck el eke cnet ns erence dees 25 
es Ne hays iaiece sw resie nee ea eh s .50 
: $4.30 
Dishes to put food away in: 
eM ORCS 6 kl ee dae css ccc cee ess $ .45 
4 larger agate dishes ranging from I qt. capacity to 
NOLS St a AS 1.00 
OT OS 2 Se .60 
no ES Er 1.00 


Empty lard pails for grease, etc. 





$3.05 
Containers for cooked food and supplies: 
Pressbox wit Kiite and board ......0.. 62.5 eres $1.60 
6A WES plo cel 2 S25 oe 75 
tere ME ge od Se hv tes ev ees eee ete .50 
SOT AL ous cos Den real hss 2 a oe ats ks biatoe es: .30 
ON STN he) GS 75 
hy Gee VEST RCN le oad ae a a 80 - 
$4.70 
Miscellaneous : 
eS 5 5 vials civ ca tp cnewdevecesvinceee $3.00 
Se Tee os w 3) Gis se cafes wig a ote 04 ee ea 9 oie 75 
OM re cx aia sols Fabs baw Sade selene fee ates 25 
Re ROR NM gc «aie toils, o/h og oan Feo Ble Ae ae 1.00 
Re ck os Sinise vaye e's ou sa ee oleh ne eee 75 
RRS, soa w eva wie ln lore Gisele Slate a gale wie es 2.50 


134 THE EFFICIENT KITCHEN 


Cleaning outfit : 


Floor mop . i«..+.08 ad 2 eu «ate SOS 
Broom. wie eee ies ee ae o's else ee 75 
Whisk broom: 2. .60. ch. cae ec e e 50 
Dustepan tke Pree erey ere i 25 
Large scrubbing brush .....-..0.0en er Mel 
Small scrubbing brush ...... 3.20 :eeee een eee .20 
2 broom covers made of canton flannelss2 eee .20 
2 cheese cloth dusters ........... sue eee .20 


Cleaning cloths made from old linen or 3 yds. muslin .45 
Floor cloths (2), use old shirts or buy 2 yds. outing 


flannel] 2... .icic oe no ans 9 non jnie’ Cie ene .20 
Crash oven-cloths or holders*.........cen eee 25 
$4.00 


Kitchen linen outfit : 


Dish towels, 12 at 10 cents each, made of cotton tow- 
eling at 10 cents a yd., or buy 1 doz. empty Io0o 





lb. flour sacks at 30°¢énts’ 7.7200. eee $1.80 
2 doz. linen towels <2. 12.4. 03h ee 2.10 
4 dish cloths, made of loose unbleached muslin...... .20 
4 roller towels, 2 yds. long, cheapest grade ........ 1.44 
Better grade advisable, cost $3.20. 
Heavy cloth bag for paper, <.).3o. a -sesse nee 30 
$5.84 
Chest refrigerator to hold about 7o lbs. ice....... $19.50 
Fireless cooker, I 8-qt. and one 4-qt. well, terne- 
plate lining, vent valve. .... 2.9. c em ee pee ee 
Wheel cart $2)... 23.3... a ste eee eees i. Sahie 8.50 
$48.05 


The following conveniences may be added to a 
kitchen outfit without expense. 


Useful molds for steaming brown-bread and pud- 
dings. 


Peon eN ECE SSARY EQUIPMENT: 135 


3 one-lb. empty baking powder tins, and 1 or 2 
pound coffee cans. 

3 and 5-lb. lard pails make splendid containers for 
dried bread crumbs, grease, etc. 

Tin boxes with hinged covers are useful for 
cleaning preparations, and lunch boxes. 

Good sized empty cracker boxes may be pur- 
chased for 50 cents apiece, and make excellent con- 
tainers for cake and crackers. 

Newspapers, brown paper, paper bags, wrapping 
paper twine, and oiled paper have many uses in the 
kitchen and should all be saved. 

Salt and flour bags, ripped and washed, make 
good dish cloths, and lettuce bags. Narrow strips 
of white muslin stitched together end for end, make 
convenient bands to wrap around the edge of berry 
pies to prevent juice from overflowing. 

Glass bacon jars may have covers preserved by 
inserting edge of knife under cover to let air in. 
The cover can then be removed easily. These jars 
are useful to hold mayonnaise, white of egg, sour 
cream, etc. They also make excellent jelly and con- 
serve glasses. 

The total cost of least expensive outfit where 
stove, sink and hot-water heating systems are fur- 
nished by the landlord is therefore seen to be 
$61.76 for necessities (groups I to 11) and $48.00 
for articles like the ice-chest, fireless cooker, etc., 
which some housekeepers do not consider necessi- 
ties, a total of $109.76. 


136 THE EFFICIENT KITCHEN 


Least Expensive Equipment where stove, sink 
and hot-water heating apparatus must be included 
in cost. 

Least expensive gas stove «.. .. 2.5 eesivau einer $ 12.50 
Hot water heating system—small laundry heater 


in basement to heat water supply and furnish 
heat to kitchen, see method described on pages 





BI7A-7O einen et Ole ee Bose - 55-50 

’ Sink, moderate-priced white enamel, installed.... 30.00 
Equipment, Groups I to 11 inclusive’ ,;.. 32. 61.76 
Refrigerator, fireless cooker, etc., Group I2...... 48.00 
$207.76 


We recommend buying this least expensive type 
of gas stove where economy must be considered, 
and for the same reason recommend the laundry- 
stove equipment, although the first cost of the latter 
is more than the cheapest form of gas heater. This 
is because the laundry stove may be utilized to heat 
the cellar, because it enables one to do supplemen- 
tary cooking in the cellar and because it keeps not 
only the cellar dry in summer, but indirectly keeps 
the whole house free from dampness. It may be 
operated at a cost of from $2.00 to $3.00 a month. 
This equipment is right in all its essentials, and 
includes two of the most important labor-savers. It 
may be added to as time goes on. The inexpensive 
gas stove may be replaced by a better one and the 
one replaced may be then used for a warming closet 
for dishes. 

Where a kerosene or electric stove is used instead 
of gas, the equipment recommended would be the 


LISTS OF NECESSARY EQUIPMENT 137 


same. Simply add the difference between the cost of 
stove in each case. It will be approximately $15.00 
more for the kerosene stove. 

Where a coal range is to be used instead the equip- 
ment will differ in two other essentials, as may be 
seen from the following estimate: 





inexpensive coal range and outfit .............. $ 55.00 

Water back, 30 gallon galvanized iron boiler and 
SONIC es pede a a ree 26.00 
Sink, moderate-priced white enamel, installed..... 30.00 
edapinent. (sroups 1.to 11 inclusive ............ 61.76 
memiverator, ureless cooker, etc. ......60se0eeees 48.00 
$220.76 

SUMMARY 


It will be seen from figures given that a kitchen 
already equipped with a stove, sink and hot-water 
heating system may be fitted out with necessities for 
$61.76, and with a moderate-priced refrigerator, 
fireless cooker and wheel cart, for $48.00 additional, 
a total of $109.76. 

It will further be seen that it will cost from $98.00 
to $111.00 (see pages 136-137) more than this to 
add a stove, sink and hot-water heating system. 
Housekeepers who have not studied the question of 
kitchen equipment in all its bearings may think that 
even this amount is excessive. It is true thousands 
of women get along with much less equipment than 
this, but we are introducing a new requirement in 
our standard when we insist on the efficiency of 
the worker. To enable women to meet this new re- 
quirement we must have better sink arrangements 


138 THE EFFICIENT ‘KUPC UREN 


and ample hot water for kitchen use as well as good 
equipment. With the equipment as given here the 
kitchen is fitted out to meet the average needs of 
a family of five, and with an additional laundry 
equipment, costing $25.25, to do the laundry work 
also. 


LIBERAL EQUIPMENT FOR FAMILY OF FIVE 


We shall now consider the cost of equipping a 
kitchen where the home-maker is not limited in ex- 
penditure, and where she may choose the equipment 
that is attractive in appearance as well as service- 
able in the long run. This list includes many 
articles that save labor and time, and which will 
therefore prove an economy in operating expense. 
The equipment is the one used at the House- 
keeping Experiment Station, and is therefore thor- 
oughly tested and does not contain any superfluous 
items. 

Articles grouped near stave: 


1 patent gas lighter’... 22... (ote een $ .25 
3 handi-hook pot covers, 9”, 914” and 10”.......... .66 
I g-inch cast iron frying pan) 3 eet 1.00 
I 5-inch aluminum irying pan 22. eee eee ae 
2 dripping pans 934 by 14 J. osha. ee 80 
2 stove, cloths :...:4.5: 5504+ sate ooh .20 
Aluminum griddle, 714 inch). ee 75 
Waffle irom 2. 2b ewe le alee 2 teen 2.25 
Best make of cake -turner 7.3. > semester ae 


Cleaning outfit, grouped near sink: 


Ammonia, sal soda solution, etc. 
Scouring soap. 
Corn-meal and glycerine and alcohol lotion for hands. 


LISTS OF NECESSARY EQUIPMENT 139 


Grouped near sink: 





Wooden rack or rubber mat to protect sink ....... $  .75 
Dish drainer and pan — 20 inches square .......... 2.75 
eeriepadpoval, 19 inches lone i. c.. ccc ees os os 1.50 
I agate hand basin, suspended at right of sink...... .50 
MN Ra MCS nck) Ho ete aS 8 bow apevece os OW Ww we SLs 
Te CSE GATOS oy nin, o0 shal a'alle ie « Foece we eS cin ones Os oa 
Re NOs 5 ea Gin S'S eg esd ewe Das os 18 
Re ac enn 3 Fy cin caw Matas woe} wie 8 .10 
ho Fhe V0 W253 5 a aia a ra aoe, 
2 vegetable brushes with handle, screw eye fastened 
eg EUG ht ies oss seen abe ws atnwae s tlhe 30 
2 SESS SS 75 
rae CITCL Oss, 5 t, 2 y's sss cio 4 5 0k ale od De bk de wee 15 
Heart scraper for agate and iron pots and pans.... 10 
Pet CLGHECLADGE wslelsia'e ss hse ova os else Mak vives .10 
RM MEE AOE ole. eins 2s, te eigen sieisis vies os ko .50 
EDS ST 1 39 
I small agate stew-pan, capacity 14 cups ........ .50 
small aluminum stew-pan, capacity I pt. ........ 35 
I 2-qt. aluminum shallow stew-pan .............. .80 
I 3-qt. aluminum shallow stew-pan .............. ig cs 
I 4-qt. aluminum shallow stew-pan .............. 1.30 
I 5-qt. aluminum shallow stew-pan .............. 1.50 
$14.32 
Usually grouped on shelf above sink: 
Pitchers, I 2-qt., I 14-qt., I I-qt., 3 small ones..... $ 3.00 
UNM AMIGA SRE rsh os sw alk oo. cie «206 Gv fos: age wm otee® .30 
ee reeapercoiator, 2) Or 3 pt. Size . 25. cc uee ees ces 4.75 
Coffee canister (part of stove outfit) 
eee sein 5 orden oie + ox vase a aja elg Bae ssa os .60 
Tea canister (part of stove outfit) 
peers 5 and 2c cents; total.:..2. 0% 6... is .49 
Steamer, special type for vegetables andicereal, sees 
Steamer, Special type of larger size: ..6.:43......% Ber 





140 THE ‘EFFICIENT KITCHEN 


Articles to put food away in (also serve as bak- 
ing dishes) : | 





3 small agate dishes, capacity 134 piss yen eee $ .45 
2 agate dishes, capacity 124 qts. Voie 75 
-2 agate dishes, capacity’ 2 qts. ..) 7. ee eee 1.50 
2 white enamelled refrigerator boxes:;.0 225 o.oo 2.00 
S agate ware kitchen plates ....<.apeaeeeeeeeeee 2.10 
4 small oval dishes at .10 ........ 05 een ene .40 
$7.20 

Built-in, open-shelf kitchen cabinet and equipment, 
or manufactured one selling at ~.3. 0.) eee $57.50 

Cutlery drawer and contents : 
Knife box! 3450.24 8100.00. 52 eee $ .25 
2 stainless steel veg. knives 7: ..... 22 eee .50 
2 WOOdeN SPOONS «. . i005. nis soo sefemts Onin .20 
I spatula oo... 6c. Su oe ccs oo ees Nn 1.00 
1 chemists’ spatula’ .... {2.3.0 .. ee eee .20 
1 COrK SCTOW |. ben's os. oy eles wong etele Oke Sion 35 
I Can Opener... 5.% 0's bles oe ale ee 35 
3 kitchen forks at 25 cents ... 0. geese 75 
3 kitchen. knives: ... 0... 2306 eee ee ws 
6 German silver table-spoons ... 775.4 soe 1.50 
1 doz. teaspoons’ ..... 0.002 0 oe ee 1.20 
r perforated cake spoon ... 2... 35 
I egg whip ...0.. 5.02. .55 20 5 cee eee 5 
Apple corer ..cas6..54 50s 5 o> ee .10 
Carving knife ........5.... +> «0 tee 1.50 
sharpening steel... ...22.).) ) eee 25 
; ' $9.40 
Small articles hanging from shelves: 

Set aluminum measuring spoons.................. S25 
Crank egg beater’... i i-4sis as ee .70 
2 MEAS, CUPS 625220565 05d oh ee cle .20 
Assorted biscuit and doughnut cutters .............. .40 
T 2rater cect ce eek wns see lee ete eeneenne ne oem 25 
rt rack for baking potatoes .. >see ee 15 
I nutmeg grater ..... . 2... >» > = 9 ennemeeeieie etme a0 
Grease brush ..... 020.0045 5 sls eee 25 


Pistia Or NECESSARY EQUIPMENT 141 


Cooking dishes group near cabinet : 





UME EMILCRNOWIS. . 4456s ecce seek aeysbavebaas $ 1.00 
Miter ec veow Mixine bOWIS ,.,..5+.+2ss5-ec8tenis 1.50 
RR Re oc a sy vic vig al teed @ hs kleiaiw sid eee s.9 3.00 
NR ee Nee. sy givealin sw miele Gala wideie's 2.50 
ree ee TSINOTLETIING |. ea cs cs hiv dia cle aie eae 35 
ee ee, Ph yg eh oss cea Me Cun nlone 4.00 
Muraver cake tits: patent kind o00..5 5 ese nea heels 45 
cemiecake tit with funnel ........0.-+-s02e00% 60 
2 muffin tins — 12 holes each — at 20 cents each.... 80 
Geile oo n5a ce bie esis Ren ce gale cries a2 
SAL 5 2 ak eis ae ce wee ee Res .50 
Magic cover when rolling out pastry ............ 65 
ee Veg aaa 6s ke aka wh eiee ee eee 39 
WUE LPO Cla). 65. se ees ae ce eleide ok ea ee es 1.00 
Pe meres SSAHOW O52 Jf. cca c ccc sac ce des eseses 1.00 
NIMC CE COTE elec lgte a v's, od \ vialeis v's owen eee o's 20 i Es 

$18.14 


Salad outfit: 


Salad basket containing 
Garlic cloves, paprika. 
Salt and pepper shakers. 
Small bottle tarragon vinegar. 


Ree PRCT. ous kc ck; case acne has 4 ones aa $1.50 
Miscellaneous: 

NE ae ss alsa poo ova eee oan sweleeees $ 4.00 
EM OS oe vy a eyes ¢ ss cup vet a oiee 6 a ee ace 1.00 
ROO ET POUAI OAV cc cece cee cee c eens erees 5.00 
I eye hy cen wo seis wa Sc olecn wr digia wetels 1.00 
eco oso) 4 4 bw: niet steve glela aia Laces ie 
eR ee ny a anv c ch a Gk ooonre wale Siping’ oe 2.50 
Ne UT os n'a. fo n'y a bo ws wang wena oo e'ld 275 
Re (CCT. ici aks oi a oo oe wks asalniate igi ace ele be 75, 
serasoineters, home set of three kinds ........... 5.00 
2 Russia iron biscuit sheets, 17 inches square..... 2.00 
os ake gc ae 655s Py oan eee Rah 1.50 
MONE CT 65a. e Wiss gin ns oft 0 cere meiad vate wale 5 
Prouscette aor deep fat frying ..........sssss0s- 2.35 
Pmyammetaeet with handle .....ecsececeeeenssues .QO 





142 THE EFFICIENT KiIGuna 
Special place provided for: 





2 shelf steamers. .icei esc ds des ee eer $ 4.50 
Meat grinder .......560 80640 sos cs eo 
Chopping bowl and knife .......) 23 enen eee .9O 
Ege poacher .....066s¢ss0000 40400 .80 
Large tea-pot for company uSe:..%. =:aieeene 1.35 
2 small crocks for eggs, etc., at 25 cents each..... .50 
2 small jelly moulds:at 25 cents edchaeivee eee .50 
$12.05 
Ice’'cream freezer, 2-qt. ........ o.oo $4.50 
Toe pick ..... 2 ae bee's 0 oe poe ores eee 35 
Tee mallet. ...45 Wi amet ee 1.25 
Canvas bag for cracking ice 4... Ggi;ee eee 1.75 
85 
Refrigerator, best make porcelain enamel lined, rear 
or end icing door, ice capacity 75) 10s.) eer $56.00 
Kitchen linen outfit : 

I doz. kitchen towels, loose mesh crash ........... $2.16 
1 doz. linen tea-towels ..... 0/5456 2a ee 4.20 
6 dish cloths’ ....¢... 5.426245 ee eee .50 
1 roll of paper toweling, put up near ink. |e 1.50 
2 lettuce bags of cheese cloth ...2 ae .20 

I doz. hemmed cheese cloth squares for straining 
jelly and fat ...... 25.2... 95 eee .50 
$9.06 

Kitchen cleaning outfit: 

1 floor’ pail with mop ‘wringer >... $2.50 
1 broom, dust-pan and radiator brush jy. .... ue 2.45 
2 outing flannel ‘floor’ cloths:2. 02. Gene eee .40 

I flannel stove-cloth — old underwear or of new ma- 
terial eye se oe ee 25 

% doz. old soft cloths for cleaning, hemmed and 
marked o/c. oe vee sale ee ole ate te teen .50 
$6.10 


The total cost of a liberal outfit for kitchen where 


iow P NECESSARY EQUIPMENT 143 


stove, sink and hot water heating systems are fur- 
nished by the landlord is therefore seen to be 
$252.53. (Groups I to 15 inclusive.) Where the 
cost of stove, sink and hot water heating systems 
must also be included in the estimate and the kitchen 
must be heated by an extra radiator from the fur- 
nace they will cost as follows: 


Stove and fireless cooker, good make of each, com- 





PMU TMGG VAL AUC fs. on gh ied sok ca weet pale es $100.00 
Al re ree %s 1. 6) 4/084) said v Sigh whe eve 18.00 
Hot water heating system with jacket to boiler.... 55.50 
Sink, wall-type white enameled with one drain- 

RIPON aE eer ects Ne ink oa GH are OR OG 50.00 
Bawomear, eroups « to 15. inclusive ......4....'3 252.53 

$470.03 
SUMMARY 


Cost of furnishing a rented kitchen, where stove, 
sink, etc., are furnished by landlord: 


Least expensive outfit — see page 137, from $61.76 
Ment eg in ose eek se Gan babe eb es $109.76 
Re ee ies pag es ace 6 sed Biv le art ns ahs os gh2:58 


Cost of furnishing kitchen where stove, sink, etc., 
must also be included in estimate: 


Mere expensive outfit, see page 137 ..........-.: $220.76 
re een GEE Eros et oS hie eh yd wav oteale wee 476.03 


OUTFIT FOR FAMILY OF TWO 


The great difference in selecting equipment for 
a family of two instead of for a family of five or 
six is found to be in the choice of smaller sizes of 
stew-pans, baking-dishes, coffee percolator, tea-pot, 


144 THE EFFICIENT KITCHEN 


etc. Ifa family of two expect to keep up the vari- 
ety and standard of living of a larger family and 
to entertain frequently, very much the same outfit 
should be purchased as for the larger family, sub- 
stituting a small size of these special dishes for the 
larger size given on the list. It is possible, how- 
ever, for young people to get along in great com- 
fort with the “ light housekeeping equipment ”’ and 
postpone for some time the more serious responsi- 
bility of keeping house. It is almost play with 
the right equipment and carefully chosen menus 
to set a table for two people, whereas a more 
formal living is nearly as much work for two as it 
is for six or ten. We therefore refer young house- 
keepers to the chapter on ‘‘ Light Housekeeping,” 
and advise them to begin with this outfit, ageing 
to it the other things later on. 


Xx 


TIME AND LABOR-SAVING EQUIPMENT 


HE fireless cooker should be named first 

among the modern inventions calculated 

to economize the time and energy of the 
home-maker. While it has been heralded chiefly 
as a fuel-saver, its possibilities are even greater in the 
direction of conservation of woman’s labor. This 
type of cooking is, indeed, the most satisfactory, 
economical, efficient method of cooking known. It 
is amazing that there should be so little accurate 
information on the subject, and that so few accurate 
recipes should have been given out. No thoroughly 
satisfactory book on fireless cooking has yet been 
published. The housekeeper is advised to select 
the best make of fireless cook stove that she can get, 
and devote as much time as she can to the study 
of its possibilities. 

Most housekeepers are now aware that fireless 
cooking is based on the principle of utilizing con- 
served heat. The viands to be prepared, ragouts, 
for instance, or casserole dishes, are brought to the 
boiling point on the gas stove in a specially con- 
structed fireless cooker utensil. The utensil fits 
into a corresponding well in an air-tight, insulated 

145 


146 THE EFFICIENT KITGERE 


box where the cooling is so prolonged as to amount, 
virtually, to a cooking process. The process may 
be intensified to any degree by means of heated 
iron or soap-stone discs called radiators, which are 
enclosed in the well with the utensil, and serve to 
maintain as high a temperature as any given proc- 
ess may require. 

So much of the success of fireless cooking is de- 
pendent upon having exact temperature records for 
heating the radiators, that it is advisable to pur- 
chase a special thermometer for this use. Exact 
temperatures can then be added to recipes, and the 
time of cooking noted. This data will serve as a 
reliable guide the next time the same dish is pre- 
pared. 

When the radiators are heated on a gas stove, 
waste of gas may be prevented by placing an agate 
plate above the radiating disc while it is being 
heated, thus covering in and conserving the heat. 
Radiators not in use should be kept warm on the 
steam radiator grill or the back of the kitchen 
stove. In summer they will store up a high de- 
gree of heat by merely being placed in the sun. 
Keeping them partially warm will markedly lessen 
the length of time required to heat them. 

All slow-cooking processes can be carried on in 
the fireless cooker at a minimum of expense. The 
initial expense is only the fuel necessary to heat 
the radiators, and the ten or fifteen minutes’ cook- 
ing required to bring the food to the boiling point. 


LABOR-SAVING EQUIPMENT 147 


As a time-saver the method has advantages even 
more important. 

Every woman knows that there are two things 
that make cooking tedious and confining. First 
the waiting around for things to cook after the 
actual work of preparation has been done, as in 
“watching up” the cooking of pot-roasts, stews, 
etc. Second the necessity of cooking at an incon- 
venient time in order to economize fuel. This is 





Fic. 25.—The large utensil is an aluminum double boiler to be 
used in the fireless cooker. The stew pans represented are 
the most efficient type for conserving fuel. 

always a problem with a coal range, and must be 

carefully considered in the use of a gas oven. 

From the point of view of conserving the house- 
keeper’s time, the most economical way of working 
is to do things of the same general kind at the same 
time. With the fireless cooker this is made possi- 
ble. After the breakfast dishes are washed, the 
noon meal can be prepared, put in the fireless 
cooker, and so timed that it will be ready to put 
on the table without further attention. The house- 


148 THE EFFICIENT KiTGHEeN 


keeper is then free until luncheon to use her time 
advantageously in some other part of the house 
except the kitchen. In the same way dinner can 
be prepared while lunch is being cleared away, and 
the afternoon is left free for errands, calls or a 
walk in the open air. The breakfast cereal can be 
cooked while one is doing up the supper dishes, and 
may be left in the cooker to cook itself over-night. 
(Double boiler inset for cereal cooking, Fig. 25.) 

Foods, whether hot or cold, can be kept for hours 
at an even temperature in the well of the fireless 
cooker. In the case of hot viands there is no dan- 
ger of food drying up as long as there is enough 
moisture in the food compartment to preserve the 
atmosphere of steam. The radiators should not 
be too hot. In fact, unless the food is to be left 
for three or four hours or more, the radiators need 
not be used at all. One hole of the fireless cooker 
may be used for hot dishes, another for ice-cream 
or frozen pudding. Iced dishes will keep quite as 
well in the fireless cooker as in a freezer if properly 
packed in ice. 

The fireless cooker may also be used for raising 
bread. The well is brought to a temperature of 70 
degrees F. by means of a radiator of the proper 
temperature. The dough is then placed in the alu- 
minum utensil and is covered and left for the neces- 
sary time in the well. A small bread-mixer will fit 
into an eight-quart well. 

In most families it is found to be convenient 


LABOR-SAVING EQUIPMENT 149 


to can only a few jars of fruit or vegetables at a 
time, and in such cases the fireless cooker may be 
used advantageously in the work of canning and 
preserving. Often two or three jars may be fitted 
into a busy morning when a larger quantity would 
be impossible. Sometimes extra fruit that will not 
keep may be prepared in the evening and cooked 





Fic. 26.—An efficient layer-cake pan which prevents cake 
from sticking. 

over night in the fireless cooker. To can fruit in 
this way prepare as for other method and pack it 
in jars. Adjust the rubber and cover, fill the jar 
completely with hot syrup, and seal at once. Have 
the fireless cooker utensil heated before jars are 
placed in it, and cover completely with boiling 
water. Cover the utensil and set away in cooker 
over night or until cold. 

When food cooked in the fireless cooker is found 
to have a stale, unpleasant taste, it is because the 
cooker has not been properly aired. The lids 
should never be tightly closed when the cooker is 
not in use, and should be kept open for several 
hours after each cooking operation. 


150. THE EFFICIENT Rigi 


In purchasing a fireless cooker the following 
points should be carefully considered: 

1. Durable construction. The cooker should 

have a well-made hardwood or metal cabinet. 

2. Perfect insulation, of cork, magnesia, mineral 
wool or asbestos. 

3. The interior lining of food compartments 
should be durable and easily cleaned. Alumi- 
numor nickeled copper is best for this reason. 

4. There should be a vent-valve to let off excess 
steam while viands are cooking. This makes 
roasting and browning possible. 

5. Cooker utensils should be of pure, seamless 
aluminum. 

6. The best radiators are of soap-stone, as this 
retains heat longest. 

7. Lever lock should be absolutely tight to pre- 
vent loss of steam. 

8. There should be stop-hinges to prevent lids 
from going too far backward. 

A good size for the average family is a cooker 
having one eight-quart and one four-quart well. 
This size, in the best makes, costs, about $35.00. 

The equipment of utensils, heating-stones or ra- 
diators, racks and covers that go with the fireless 
cooker should all be kept near the place where the 
cooker stands. The best way to provide for this 
is to have a stand on which the cooker may rest, 
which is at the same time a cabinet to hold the uten- 
sils. The manufactured cabinets have a lower 


LABOR-SAVING EQUIPMENT — .-i51 


compartment with two doors, a sliding shelf and 
a lower drawer. These cabinets are equipped with 
good castors so that the whole cooker outfit may 
be moved about easily. The best makes of fireless 
cookers are now mounted on cabinets. 

A very serviceable cabinet may be made at home 
by using ordinary wood and staining it to match 
the cooker. Such a home-made stand is shown in 
the illustration facing page 44. A smaller one can 
be made of lumber found in the house and at a cost, 
with the castors, of $5.00. The open shelves are 
quite as convenient as those closed in with doors. 

There are many advantages of the fireless cooker 
outside of the most obvious function, the saving of 
fuel, time and energy. Among these may be noted 
the following: 

1. The cooking of rnd in a tightly sealed ves- 
sel, from which no odors or steam can escape, pre- 
serves as nothing else can, the flavor of meats and 
vegetables. 

2. Food which absorbs water easily, and there- 
fore scorches unless carefully watched, can be 
cooked in the fireless cooker without any danger. 

3. Fireless cooking, when thoroughly mastered, 
gives more uniform results than any other method. 


COOKING BY STEAM 


Great economy of time and strength can be ef- 
fected by means of steam cooking. We are so used 
to baking, boiling and frying our food that it seems 


152 THE EFFICIENT VR iter 


almost revolutionary to suggest a simpler method. 
There is, it is true, a limited amount of steam cook- 
ing done in almost every home. We all have 
steamed brown bread, and once in a while a steamed 
pudding. But the use of steam as a resource for 
preparing all kinds of food is almost unknown. 
The greatest advantage of cooking by steam lies 
in the fact that it conserves in the food all the del- 
icate flavors and mineral salts which are lost in 
boiling, and gives us a wholesome, delicious fare 
with a minimum of effort, expense and work. The 
possibilities of steam for this use were first brought 
to the attention of the public in the writings of Mr. 
Charles Barnard, the founder of the Housekeeping 
Experiment Station. While steam cooking has 
been practised in some form or other for unknown 
years, it still remained a practically undeveloped 
resource until he convinced progressive housekeep- 
ers of its value. All kinds of vegetables and fruits 
are delicious when prepared in this way. One may 
have steamed potatoes, rice, apples, cabbage, to- 
matoes, corn, etc. Vegetables with a strong taste 
should first be parboiled for ten minutes in boiling 
water, and then put in the steamer to finish. Sev- 
eral dishes may be prepared at one time in the 
steamer and the flavors will not mingle. Food 
may be placed directly in the dishes in which it is 
to appear on the table, thus saving dish-washing. 
A whole meal may be prepared over one burner, 
thus reducing the cost of fuel to a minimum. 


LABOR-SAVING EQUIPMENT Dos 


Steamed food requires no watching while it is 
cooking if the proper amount of water is placed in 
the water pan. The water pan must of course be 
kept from getting dry, and a little experience is 
needed to know just how long each type of steamer 
can be safely left without attention. In homes 
where meals cannot be served at regular times 





Fic. 27.—Simplest type of steamer. Illustrations intended 
to show perforations in upper pan. One of the most val- 
uable kitchen utensils. 


steaming and fireless cooking are the only methods 
that can be employed without spoiling the food and 
ruining the disposition of the cook. 

Two types of steamer are illustrated. The sim- 
plest form (see Fig. 27) is suited to any family be- 
cause it may be used for a variety of purposes. It 
will be the only steamer needed for a family of two, 
where a fireless cooker is also used. But if there is 
no fireless cooker it will be best to buy the small 
steamer and a two-shelf one also. 

The two-or-three-shelf steamer with copper 
bottom: is ideal for a family of four or less, 
as it will hold enough for an entire meal. For 
larger families either a four-compartment cooker 
of this type is recommended, or the round 


154 THE: EFFICIENT KETCHEN 


type (see Fig. 28) of separate sections. This type 
has some advantages over the square type, because 
its parts are removable and one can use one section, 
or two, or three. 

Care must be taken to wipe out the cookers after 





Fic. 28.—Compartment 
steamers made of 
aluminum. 
use. No water should be allowed to stand in them. 
If it is poured out immediately and the cooker is 
dried over a warm radiator it will keep in good con- 
dition for several years. 

The awkward business of filling a steam cooker 
can be accomplished with ease if a small piece of 
rubber tubing is kept near the sink. Connect one 
end with the faucet and let the water run into the 
bottom of the steamer. 

Certain vegetables, such as potatoes, are better 
if allowed to rest on a perforated plate while steam- 


LABOR-SAVING EQUIPMENT  1ss 


ing, so that they do not rest in the water of con- 
densation, which collects on the bottom of the ves- 
sel. Potatoes are more delicious cooked in this 
than in any other way. 


WHEEL CARTS AND WHEELED SERVING TABLES 


Some form of serving table on wheels is an in- 
dispensable adjunct to the efficient home. As a 
means of conserving time and energy it almost 
. ranks with the business man’s automobile. 

Its greatest usefulness is found in homes where 
there are no servants, or in large families where 
only. one maid is kept. Its office at meal-time is 
practically that of a substitute for the labors of a 
second girl. It is first moved to the china closet 
and buffet and receives its load of dishes, cutlery 
and linen for setting the table. It is then wheeled 
to a convenient position, and the things for the ta- 
ble are unloaded and put in their proper places. 
Those that need to be warmed are taken to the 
kitchen or the hot grill in pantry or dining-room. 
The serving dishes go out to the warming-oven in 
the kitchen. The table is now empty and in con- 
venient position to receive the food from pantry 
and kitchen. Bread and butter, milk, water, etc., 
are first placed on the lower shelf of the wheel 
cart, together with a reserve of uncut bread, the 
crumbing outfit and a plate scraper. Next the des- 
sert and dessert plates are placed on this shelf. If 
the dessert needs to be kept hot it may either be 


156 THE EFFICIENT KITCHEN 


placed over a water pan of boiling water, or kept 
warm on a little table stove which stands on the 
cart. Thermos bottles are very useful for hot or 
cold sauces or for hot or cold drinks. There 
should be two of these for comfort. Last of all 
the food is dished up and placed on the top of the 
table. The cart is then wheeled to the dining-room 
or out-door breakfast room, and the first course is 
served. If soup or some relish precedes the meat 
and vegetable course, these must be kept warm in 
the meantime. Nickel meat platters with covers 
are indispensable for this “needs eA ttemeeeane 
course is finished the dishes are passed to the 
hostess, who places them on the wheel cart, which 
is always at her left. Before the dessert, crumbs 
are removed by passing the crumb tray to each per- 
son in turn. After dessert coffee is made at the 
table or on a little table stove. 

When the meal is over the dishes are piled on 
the wheel cart. Table linen, condiment sets, etc., 
are put where they belong. The dishes, carefully 
scraped, are wheeled out on the cart to the sink, 
where they remain ready for washing. 

This procedure, with such variation as circum- 
stances require, may be worked out to satisfactorily 
meet the needs of the average family. But special 
thought and some additional equipment are neces- 
sary if the family is large, or if elaborate meals 
are served. The general tendency is toward sim- 
plified living; and for such conditions the serving 


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LABOR-SAVING EQUIPMENT Lae 


table is fully adequate, and the greatest possible 
comfort. 


LABOR-SAVING AND FUEL-SAVING UTENSILS 


The following list of labor-saving and fuel-saving 
utensils should be included in every kitchen outfit. 
The housekeeper with the least money to spend 
needs the help and saving in strength even more 
than the one with ample income. If there is very 
little baking of bread, cake or muffins, the bread 
and cake mixers may be omitted: 


Labor-Saving Equipment. Fuel-Saving Equipment. 


Coffee Percolator ....$4.50 There is a wide range from 
Depp cts A) GS ei aa aaa 3.00 which to choose. This. 
equipment includes gas 
CARO NEES OR oy acca: 4.00 and electric ranges with 
insulated ovens, fireless 
POtAtG PAICEN. 604.6) <5 85 . cookers and electric fire- 
less cookers; pressure 
Meat Grinder ...2.:. 3.50 cookers and Dutch Ovens.. 
Slaw Cutter, metal... .50 Steamers. Included in this 
group are Aluminum 
Furee Strainer ..<... 2.00 compartment steam cook- 


ers (Fig. 28) and simplest 
Dish Drying Rack ... 2.75 type of steamer (Fig. 
Pintepycracer ..00.. .20 2a). 


The following labor savers are extremely con- 
venient, but are not necessities in all families: 


Mayounaise mixer ...$2.00 . Apple parer ......... $1.25 
Lets ES ee a soe. Oherry sioner ccc ae 1.50: 
le eh Cle oe 2.25. 4 vegetable cutters. =... 1.00 
Rosette irons |....... Wee a WLPALSSA Weed tot ae B75 
eat) T.002= Saratoga sliceteo aca 30 


fey WoT TS ore 20u > 1) O10N COOpDer ian. cos 


158 THE VERPICIENT KitGiirey 


Grape Fruit Knife’... 9.75 ‘Butter: BaliyRatene. 44 
Pineapple soning .25 Aluminum egg slicer.. .35 


DESIRABLE DINING-ROOM EQUIPMENT 


The new housekeeping has transformed dining- 
room as well as kitchen equipment. Housekeepers 





FIG.-20 


When cooking is done in the dining-room the equipment must 
be dainty as well as efficient. The electric toaster (Fic. 29) 
illustrates a desirable piece. 


doing their own work spend less on expensive china, 
cut glass and table linen, and in its place buy the 
attractive outfit of dining-room equipment enu- 
merated below: 


LABOR-SAVING EQUIPMENT 19 
Wheel Cart Bread Tray 
from $8.50 to..... $35.00 nickel plated |... pede ds 
Turn Table or Lazy Serving Trays, 2 nick- 
eee heh i. as, « 18.00 SlLGDLATer Me lie aie. 8.00 
Beverage Shaker ... 3.50 Electric Toaster .... 9.00 
Casserole Electric Percolator .. 18.00 
nickel frame ...... 5.25 Thermos Bottle, quart 
Casserole, glass lining 6.75 SIZ Chats oy aman <n teas 50 
Pie Dish, nickel plated 3.00 Thermos Bottle, pint 
Sandwich Tray, Io SIZE aye spams ners «be .50 
Pate Hie seh ec oes a7 3.25 Thermos Food Jar... 7.00 


TIME-SAVING EQUIPMENT EVERY KITCHEN 
SELOULD HAVE 


Clock. Absorbent Cotton in Cov- 
Scrap Basket. ered far. (Should —be 
Supply of Pins in tin box kept on hand, as a thin 

or cushion. layer is useful under 


coffee in Percolator when 
coffee is ground too fine.) 

Soft-Haired Paint Brush, 
I-in. wide. (For use in 
greasing Pans, top of 
bread, rolls, etc.) 

Pad and Pencil for Jotting 
down Kitchen needs. 
(Best.-size. called ol ele- 
phone Pads.) 

SMALL KATCHEN NECESSITIES 

Bag for brown paper made of denim or ticking, 
size 16 by 26 inches or larger, made with a loop in 
upper left-hand corner and hung on a hook in closet 
or pantry to hold empty paper bags, brown paper, 
newspapers, etc. 

Small bag or box for twine. 

Handy jar, containing cup-hooks, screw-eyes, 
etc., so that each new addition to kitchen equip- 


ment may be hung at once in place. 


Steel Skewers. 

Refined Cotton Seed Oil in 
Quart Can. (This liquid 
shortening saves time and 
dish-washing in all reci- 
pes which require melted 
shortening. ) 


160 THE EFFICIENT KITCHEN 


Two nails hung together by wire and suspended 
from hook. Useful to punch holes in sifting top 
cans, olive oil cans, etc. 

Small hammer. 

Labels, convenient size for kitchen use. 

Darning needle and strong twine for sewing up 
stuffed fish, fowl, shoulder of lamb, etc. 

Non-rustable pot-covers, either aluminum or 
agate-ware, or handi-hook type. If the former, 
a rack near stove to keep them in, to save steps in 
getting them and returning them to their place. If 
paper roll is near they can be wiped at once after 
use and returned to their place. 


SMALL KITCHEN CONVENIENCES 

Heart scraper of aluminum for scraping agate 
or iron ware dishes. 

Funnel. 

Dish-protector to go on faucet and prevent break- 
age of china. 

Corks, assorted sizes, for use as stoppers. Also 
a supply of large corks for cleaning kitchen knives. 

Sterilized baking testers. 

Scissors. As necessary to a complete kitchen 
as a frying pan. Among the uses they serve are 
the following: 

Cutting raisins or figs. 

Cutting center from grape-fruit. 

Cutting lettuce, parsley, etc., for garnishing. 

Cutting thin sandwiches in fancy shapes, oblongs, 
squares, rounds, etc. 


LABOR-SAVING EQUIPMENT 161 


Cutting the joint of a chicken. 

Cutting angelica to decorate fancy cakes. 
Cutting twine and paper. 

Cutting clams for chowder. 

Dicing bacon and salt pork. 


OULPILT OF PAPER FOR KITCHEN 


Flat package of tissue paper for greasing pans, 
etc. Should be kept in a handy place near work- 
table. 

Newspaper cut in quarters and kept in bag or 
drawer in kitchen to be used to protect kitchen 
table whenever dirty work has to be done. 

Paper towelling or absorbent paper to replace 
roller towel. Also valuable to absorb superfluous 
grease from croquettes, fried mush, doughnuts, etc. 

Oiled paper saved from bread or bought in rolls 
at 5 and 10 cent store to wrap up sandwiches, cheese, 
meat, etc. 

Paper Bags. Either regular cooking bags, or 
bags saved from groceries. Useful for warming 
up muffins, rolls or biscuits. Place muffins, etc., in 
bag. Sprinkle lightly with water, tie up end and 
put in oven for 5 to 10 minutes. The enclosed 
steam makes them like new. 


Pie NoiLs THAT SERVE A DOUBLE PURPOSE 

One of the greatest benefits that is coming to 
the kitchen from an intelligent study on the part 
of the manufacturer, of the housekeeper’s needs is 
the development of utensils that save unnecessary 


162 THE EFFICIENT KIT@iE 


equipment. These may serve double purposes and 
at the same time conserve fuel. Such a develop- 
ment is the tea-kettle of aluminum with double 
boiler inset ; the double boiler inset (see Fig. 25) to 
the aluminum fireless cooker utensils ; the triple nest- 
ing compartments fitting into one hole of the fireless 
cooker ; and a food strainer which may serve in turn 
as a steamer or a colander. All of these utensils 
are very valuable additions to the kitchen outfit. 
There are also on the market a number that are 
said to serve many purposes but that do not serve 
any one really well. The housekeeper must be on 
her guard to buy only articles of known merit. 














Fic. 30.—One of the new and highly specialized electric cook- 
ers. This piece of equipment illustrates the kind of appliance 
that meets many needs. It may be the main cooking unit for 
light housekeeping, or it may supplement a wood, coal or gas 
range. 


XI 


LicgHtT HOUSEKEEPING EQUIPMENT 


Pr NAHE great improvement in kitchen and din- 
ing-room conveniences has made it possi- 
ble for any small sized family to keep 

house comfortably with a very simple outfit. When 
we eliminate from the regular work of the kitchen 
the cake and bread making, the making of pies, 
deep-fat frying and all canning and preserving, we 
find that the number of utensils needed is cut in 
half. We find that with a few well chosen, effi- 
cient tools we can get up very attractive meals, that 
we can enjoy almost as much freedom as in board- 
ing and far more home comfort. 

The three essentials of light housekeeping are 
the fireless cooker, steamer and chafing dish. 
Therefore these three articles must head the list of 
any light housekeeping equipment. If you want to 
do a little muffin making or cake baking, you must 
learn to bake in the fireless cooker. An occasional 
roast, also, may come from the fireless cooker. If 
you want to save time and avoid unnecessary dish- 
washing, you must learn serving-dish cookery, plac- 
ing your food in the dishes in which they are to 


appear on the table, and doing the cooking in the 
163 


164 THE EFFICIENT KITCEiem 


steamer. Not only will you be delighted with the 
ease of work done in this way, but you will won- 
der at the delicious flavors that are brought out in 
the food. If you want to have jolly little informal 
suppers and invite in four or five friends, you will 
find your little outfit adequate for delightful chafing 
dish spreads. 

A very tiny kitchenette is all that is needed for 
light housekeeping. Sometimes a big closet or 
pantry in old fashioned city houses can be utilized 
in this way. It ought to have good light and good 
ventilation. There are ingenious ways of securing — 
ventilation; but at least one window opening out- 
doors is an essential. If your alcove or closet does 
not afford that, you had better have your stove and 
work table in the living-room. They can be en- 
closed in sightly wooden cabinets that close up to 
look like a desk or other article of sitting-room 
furniture, when the contents are not in use. The 
closet can then be utilized for storage of supplies 
and for dish-washing. With the addition of a 
good- zinc-covered table an ordinary stationary 
lavatory will answer this purpose very well. Noth- 
ing is needed except that it be sanitary and that it 
enable you to get rid of the waste water. 

However arranged, the light housekeeping equip- 
ment should include a drawer for cutlery; a drawer 
for table-linen (together with outfits of paper nap- 
kins, table-cloths and doilies). There should be a 
convenient place for minute supplies of flour, salt, 


LIGHT HOUSEKEEPING EQUIPMENT 165 


pepper, sugar, etc., so that everything you need for 
your play housekeeping is right at hand, just as it 
is in the more formal kitchen. Your tiny ice chest 
must keep fresh milk, butter, cream and salad ma- 
terials always ready for use. 

Any one carrying out this plan in the city has 
the choice, in most houses or apartments, of three 
fuels, gas, kerosene or electricity. Electricity would 
be preferable because it is the most convenient, and 
because it does not exhaust the oxygen in the air. 
But except for light housekeeping, and where a low 
rate prevails, it would be found more expensive. 
Gas, if it can be had, is at present prices the most 
practical and kerosene next. The equipment for 
either gas or electricity is practically the same. 

In making out a list of utensils and table furnish- 
ings for light housekeeping the information given 
on pages 131 to 143 will prove most helpful. Just 
what will be needed is determined by the group to 
be served and the standard of living to be main- 
tained. The utensils to be used for daily cooking 
should be adapted to the quantity of food to be pre- 
pared. There should be a few articles of larger 
capacity and general utility. In selecting dishes and 
table silver one may safely buy at least a dozen and 
a half tea-cups and saucers, dinner plates, tea-spoons 
and forks. The dinner size of plates are useful when 
serving refreshments for afternoon or evening par- 
ties, as they are large enough to hold the cup as 
well as the food to be served. 


166 THE EFFICIENT KITCHEN 


EQUIPMENT ADAPTED TO LIGHT HOUSEKEEPING, 


Electricity is the fuel best adapted to light house- 
keeping. It is so clean and convenient. ‘Then, too, 
there is such a wide range of special electric equip- 





Fic. 31—Popular type of electric table stove. 


ment, adapted to every need and to every scale of 
living. 

Selecting the equipment is, however, no easy mat- 
ter for the inexperienced. To do it wisely, one 
ought to know the scale of living to be maintained 
and how much storage space the tiny apartment will 
afford. The very term light housekeeping seems to 
suggest that there is very little work connected with ~ 
this form of home-making. There is a tendency to 
start out on a plane that will involve more work 
than a business or professional woman can keep up 
with. Therefore it is very helpful to make a brief 
survey of the resources that are adapted to the 
three scales of light housekeeping, viz., the very 
simple, the average and the expert. In the very 
simple scale there is no effort made to get more than 


Morea OUSkKKEEPING EQUIPMENT 167 


two meals a day. One counts on going out for the 
principal meal, or having it sent in from a cook 
shop. The family group is limited to not more than 
three and is usually two. For this need there is 
nothing more desirable than one of the wonderful 
little electric table stoves (Fig. 31) with which 
one can perform three different cooking proc- 
esses at one time. These stoves come equipped to 
make toast, broil bacon or chops and fry eggs, inde- 
pendently or simultaneously. A separate attach- 
ment to be used with the stove enables one to make 
waffles also. With only this one appliance and an 
electric percolator, it is easy to prepare delicious 
breakfasts, suppers or luncheons. 

The next scale of light housekeeping involves 
more cooking and serves a larger group. It would 
be the normal scale for three or four adults. To 
the equipment already named, one would add one or 
two thermos bottles or food jars and an electric 
fireless cooker with an equipment of fifteen utensils 
adapted to use with the cooker. See Fig. 30, page 
162. This would enable one to cook vegetables and 
meats, to make cereal, and to do baking in small 
quantities. This type of fireless cooker is equally 
adapted to regular housekeeping needs, as its operat- 
ing cost is low and all trouble of heating radiators is 
eliminated. It is space-saving, economical and fills 
a wide range of needs. It is a wonderful asset for 
light housekeeping. 

The third scale of light housekeeping more nearly 


168 THE EFFICIENT RN Taeri 


approaches that of regular housekeeping. As car- 
ried on by business and professional women who are 
very capable and systematic a great deal can be ac- 
complished in a short time in tiny kitchenettes. 
Many of these women have been successful home- 
makers before taking up business occupations and 
are used to getting results. With specialized equip- 





Fic. 32.—Popular kitchenette model. Made with either right 
or left drain-board or with two drain-boards. 
ment and wonderful space-saving cabinets and 
storage units to choose from, the fitting up of the 
kitchenette becomes a delightful task. A kitchen 
cabinet designed for this need is illustrated opposite 
page 116. Units to go with it are provided for every 
storage need. The type of sink recommended is the 
one-piece seamless: model, illustrated above, and is 
known as the kitchenette type. In purchasing the 
small equipment one selects assorted sizes which fit 


LIGHT HOUSEKEEPING EQUIPMENT 169 


into each other, nested, and take up very little space. 
As far as possible utensils are purchased that meet 
several needs. Most of the makers of the best 
aluminum ware now make their appliance in this 
way. The lists as given (pages 131 to 143) will be 
found suggestive and helpful. 

We see from this brief survey that one must plan 
the light housekeeping equipment to fit the apart- 
ment and to meet the special requirements of time, 
space and skill at one’s command. Also it must be 
adapted to the number of persons in the group. It 
is a wise plan “to go slow” in making purchases. 
If one starts on the simplest scale and with the equip- 
ment recommended for it, it is very easy to add to 
the outfit as needs develop. A careful study of the 
“Efficient Kitchen ” will be found helpful in mak- 
ing out the lists. The more thinking one does be- 
forehand, the easier will be the adjustment and the 
fewer the mistakes. 


XII 


DISPOSAL OF KITCHEN WASTE 


NE of the most troublesome problems of 
() housekeeping is the proper disposal of 

garbage. Where the income is liberal 
and gas is available, a recent invention has com- 
pletely solved this difficulty. 

The garbage is burned in a gas-fired destroyer 
of excellent design. The destroyer is usually placed 
beside the kitchen range, and connected with the 
same flue. It is so well designed that no unpleas- 
ant odors escape and the gas burners are so power- 
ful that even green vegetable garbage is reduced 
to ashes in a short time. The ashes can then be 
removed from the receiver in the lower part of the 
destroyer and thrown into the usual garbage can. 
Ordinarily it takes an hour to an hour and a half 
to burn up the amount the destroyer will contain. 
In a small family garbage can be put into the de- 
stroyer for several days till it is full, and then 
burned. No unpleasant odors will escape into the 
kitchen. The price of the household size is $100. 
The high price makes is prohibitory for the average 
family, unless several families near together own 
and use it cooperatively. The garbage can be col- 


lected and burned each evening. 
170 


DISPOSAL OF KITCHEN WASTE 171 


In some communities where garbage is collected 
by the city, one is not allowed to wrap it in paper. 
One is also cautioned against putting into the waste- 
can coffee or tea grounds or anything else that 
cannot be fed to animals. City garbage is usually 
sold for this purpose. 

The collection of garbage is a problem that ought 
to be worked out cooperatively in every small town 
or city, where the work is not undertaken by the 
public authorities. Even where garbage is collected 
twice a week, there will be some annoyance from 
decaying food. In the vicinity of Boston special 
garbage bags have been made which fit the ordinary 
garbage can. The bag is placed in the empty can 
and the garbage put into it. When the can is ready 
to empty the bag is removed with the garbage and 
the can is left clean. 

For those who have coal stoves or furnaces the 
simplest plan of garbage disposal is to burn it up. 
This must be done while the fire is hot in order to 
prevent clogging the chimney with soot from partly 
consumed fats. 


CARE OF GARBAGE IN THE COUNTRY 


Every householder ought to have a strong gal- 
vanized garbage can. The best have wooden sup- 
ports on the sides to prevent the sides of the can 
from becoming bent in handling. Such a can costs 
$5.50. Where the city authorities do not require 
- separate cans for the ashes and garbage, one can 


W72 THE EFFICIENT KITCHEN 


will suffice for most families. An agate-ware pail 
can be used instead of the can. The pail should be 
kept in a box having a hinged cover. It is not 
necessary for the box to have a bottom; it is even 
a very good plan to sink the box in the ground. 
Sometimes the box is placed against the back wall 
of the house and painted the same color. This 
makes it neat and inconspicuous. The cover is a 





Fic. 33.—Illustrates two views of under-ground garbage can. 
The figure at the right shows it before placed in position. 
The one at the left after it has been buried in the ground. 

necessity, both for sanitary reasons and also to 

prevent cats and dogs from getting into the pail 
and tipping it over. 

Another excellent plan is to install one of the 

garbage receivers designed to be sunk in the ground. 

(See Fig 33.) The receiver is made of cast iron, 

the size of the usual garbage can, with a hinged top. 

The iron receiver with its cover is sunk in the earth 

near the back door. The regular garbage can is 


DISPOSAL OF KITCHEN WASTE 173 


placed inside the receiver. One container of this 
type has the cover so made that it can be opened 
with the foot when the garbage is dumped in. This 
saves the necessity of setting the garbage down in 
order to open the cover. Other types are built into 
the wall. 

It is a good plan to discourage keeping a gar- 
bage pail in the kitchen. This plan is often far 
from sanitary, and the garbage itself draws flies. 
It is better to make an iron-clad rule that no gar- 
bage be kept in the kitchen, and that it be taken 
out after each meal. Drain the scrapings from the 
plates and other waste food in the sink drainer, 
then wrap it up in a newspaper and place it in the 
covered pail at the back entrance. Paper bags in 
which groceries come may be saved for this purpose. 
See that the garbage pail is rinsed out with hot soda 
solution once a week in winter and two or three 
times a week in summer. 

In country homes, where all kinds of waste must 
be disposed of by the householder, it is a good plan 
to keep two extra waste barrels in the cellar. One 
is used for empty cans, bottles, etc., the other is for 
waste paper, dust and other dry refuse. All empty 
cans should be rinsed under the hot water faucet 
and dried out on the radiator or back of the range 
before being put in the barrel to prevent unpleasant 
odors, Arrangements can be made several times 
a year to have someone call and take the contents 
of this barrel to the public dump. The contents 


174 THE EFFICIENT KT Gr 


of the waste paper barrel should be burned in the 
furnace at convenient times during the week, so as 
not to affect its running. In summer it may be 
burned in a wire refuse burner especially sold for 
the purpose. In the winter, garbage may be burned 
in the furnace. Often it is buried in the garden 
or placed in a trench made for the purpose and cov- 
ered each time with a layer of earth. Where there 
is an ample garden this is the best method in the 
long run, though it requires a few more steps. 

If garbage is properly drained and wrapped in: 
paper it can be kept in the covered agate pail at 
the back of the house. Once a day the pail can be 
emptied in the garden. Scald out the pail often 
with a strong solution of sal-soda. Where there 
are coal or wood ranges, much of the light waste 
can be burned up in the range. The chief cause of 
unsightly back yards is failure to plan intelligently 
for the care and disposal of these various kinds of 
waste. If families would codperate in this matter 
the individual housekeeper would be saved much 
annoying work. 


XIII 


DISH-WASHING AND DAILY CARE OF. KITCHEN 


NY operation that has to be repeated three 
A times a day is an important one to reduce 
to its simplest elements so that it can be 
done in the least time, without haste or sense of 
weariness in its accomplishment. By most women 
dish-washing is considered by far the most dis- 
agreeable of all the home duties. They will there- 
fore welcome suggestions whereby its irksomeness 
may be mitigated and the time required for its per- 
formance cut short. 

Excellent dish-washing machines have been per- 
fected and have proven a great resource to those 
who can afford them. They cannot be installed 
in tiny kitchenettes because of the question of space. 
It is undesirable to use them unless they can be in- 
stalled with permanent plumbing connections. The 
labor of operating the hand-power model is slight 
and the time gained in performing the work in this 
way amounts to a saving of a half hour or more a 
day. But even without the dish-washing machine 
the process can be lightened by having the right 
equipment and by scalding the dishes and allowing 
them to dry in the rack. 

175 


176 THE EFFICIENT KITCHEN 


Labor-saving Dish-washing Outfit: 





Dish: drying* rack <%.....2 eee $i275 
White enamelled oval dish pan. 3 1.50 
Plate scraper ..........,5%. 03 .20 
Dish mop, -with handle .). <2 een .10 
Dish cloth . 4.02. 42. 0.5.4 5: ae .20 
\% doz. heavy towels ...... ... deawenenen 2.88 
1% doz. tea towels ......'....32 eee 3.00 
Soap shaker =... 5..0s5.. 4.4 s\n 18 
steel wool ow. o.. 2.38 sive, ee ae 25 
Soap powder ..........2 53 cen 25 

$11.31 


In addition to the above equipment, the Wheel 
Cart, already enumerated in the chapter on Labor 
Saving Devices, has a most important use in con- 
nection with the perennial task of washing dishes, 
since it saves practically all the laborious work of 
carrying utensils to and fro. 

No part of the household work is done to better 
advantage by two people working together than is 
dish-washing. Not only is there a gain in time 
through cooperation, but all sense of drudgery and 
weariness is removed. It is a process that need 
not at all disturb conversation as it becomes almost 
automatic after it has been performed a number of 
times. | 

It begins in the dining-room with clearing the 
table. Two people remain after the meal is over. 
One stands on one side of the table and passes the 
dishes to the other who has the wheel cart on her 
right. All the dishes being placed within her 
reach, the housekeeper scrapes each dish with the 


DAILY CARE OF KITCHEN 1177 


plate scraper, and piles each size by itself on the 
cart. The silver is all placed on one empty dish. . 

The assistant meanwhile gathers up the salt and 
pepper, napkins, bibs, doilies and any miscellaneous 
articles that do not go to the kitchen, and puts them 
away in their proper places. As the housemother 
wheels the cart out to the kitchen the assistant folds 
up the table-cloth, runners or doilies and puts them 
away. If the table-cloth is a long one, the house- 
mother assists in folding it before going out to the 
kitchen. 

The sink has a drain-board at the left, if there 
is room for but one drain-board. On it is the dish 
drainer which is twenty inches square, and has wire 
supports to hold the dishes. (See frontispiece. ) 

In our kitchenette at the Housekeeping Experi- 
ment Station we are working out the Minimum 
Space problem, and therefore the single left-hand 
drain-board is all that is possible. We find it in 
some ways an advantage. The dishes are handled 
directly from the wheel cart, instead of being trans- 
ferred from it to the right-hand drain-board; and 
thus an extra handling is saved. 

The housemother then stands at the sink with 
the wheel cart at her left. She fills her pan with 
very hot water, without soap, puts the silver in one 
end to soak, dips the tumblers in one by one and 
transfers them to a dish on the wheel cart to be 
wiped at once. She has just about time to wash 
and wipe the glasses while the assistant is brushing 


178 THE EFFICIENT KITCHEN 


up crumbs in the dining-room and putting away the 
food. Next she places the piles of dishes in her 
dish-pan, being careful not to rest them on the silver 
which has been left in the pan to soak. Each piece 
of china is taken up in the left hand, washed with 
the handle mop held in the right, and placed in the 
rack on the left-hand drain-board to dry. By this 
time the china is washed and water is cool enough 
to plunge the hands in and wash the silver without 
any discomfort. Next all left-over pots and pans 
are washed, though these should be few, as cook- 
ing dishes ought, as far as possible, to be washed 
and put away while the preparation of the meal 
is in progress. Any that have not been so done, 
or any that needed soaking, are attended to last 
of all when the dining-room dishes are out of the 
way. Finally the water is poured out, the dish-pan 
wiped and hung up, the sink-rack wiped and placed 
near the radiator to dry. The sink should be wiped 
out with a mild cleansing solution, and flushed 
thoroughly with very hot water. The dish-cloth 
and towels should be rinsed in clean water and 
hung up to dry. 

In the meantime the assistant has finished her 
duties, and has taken the dishes from the rack and 
given them the necessary wiping, piled them up and 
put them away. If very hot water is used for wash- 
ing and rinsing, as is usually the case, most of the 
dishes dry without any wiping. For a family of 


DAILY CARE OF KITCHEN 179 


five, the entire process’ does not take more than 
twenty minutes to half an hour. 

The advantage of this method is that it offers 
an opportunity to the children to work with their 
mother, giving them valuable training while they 
are greatly lightening a rather dreary task. Where 
there are no children it cultivates in grown-ups 
the habit of burden-sharing and comradeship in the 
daily tasks, thus transforming the whole atmos- 
phere of the home from one of drudgery to happy 
cooperation and companionship in work for the com- 
mon benefit. 

CAreoOr THE HANDS 

After dish-washing or any other kitchen task 
which is hard on the hands, wash them carefully in 
Ivory soap suds and corn meal until all the dirt is 
removed. Then wipe dry and rub a little glycerine 
lotion on the hands. This keeps the hands soft and 
white.* 

At the Housekeeping Experiment Station we 
have a white enameled sink, a zinc-covered work- 
table and aluminum utensils for cooking. This 
equipment greatly simplifies the dish-washing proc- 
ess. The best aluminum cleanser is Steel Wool, o 
and oo. Dip it in water, soap well and rub it over 
the’ discolored surface, keeping the utensils bright 
by a daily rub. 


* Glycerine lotion consists of equal parts of glycerine and 
bay rum or glycerine and alcohol. A bottle of this, as well as 
a small jar of corn meal, should be kept on the shelf above the 
kitchen sink. 


18oO 


THE EFFICIENT KITCHEN 


In the daily care of the kitchen and its equipment 
the following cleaning materials will be found ex- 


tremely valuable. 


They take up but-little space and 


are convenient in numberless emergencies that con- 
tinually arise in every household. They are the basis 
for most of the cleaning preparations widely adver- 
tised and selling at high prices: 


Denatured alcohol. 

Alum. 

Ammonia. 

Bath-Brick. 

Black lead (for coal stove 
only). 

Kerosene. 

Olive oil. 


Rotten-stone. 
Salt. 
Separator oil. 
Soap. 
Vinegar. 
Washing soda. 
Floor wax. 
Whiting. 


The housekeeper will also necd: 


An apron of heavy denim 
or oil-cloth. 

A piece of Brussels carpet. 

A chamois skin. 

A few yards 
cloth. 

A scrub cloth. 

A soft cloth. 


of cheese 


Some Canton flannel. 

Some heavy flannel. 

Flannel for waxing. 

Flannelette for dusters. 

Rubber gloves. 

A to cent mitt for kerosene. 

A supply of cotton waste 
(sold at hardware stores). 


The following is a list of necessary cleaning im- 


plements and tools: 


Bottle: brish 2-2. se Soee50 
Milk bottle brush ... 80 
SCH Dilohecs ten oe $ .56 
Granite ware floor 

Pails) cereale: 1.00 


Refrigerator brush ..$ .35 


Radiator brush see. 1.00 
Vegetable brushes, 2.  .30 
Broom -2 eee 1.00 
Whisk broom er eneee 1.00 


Pein CARE OF KITCHEN 181 


U8 Sa Oa .63 Long-handled window 

BSP ASI fk. aes’ .50 DTS Ney cee encore « 1.50 

PaGor ClOUIS: v5.65. . 50 Outfit’ -for ‘cleaning 

18 oz. string mop.... 1.50 StH VC te Prats cs el I.00 

Silver polish and pol- Knife sharpener .... 1.00 
Paine clots =... .. .75 Step ladder ..$3.00 to 6.00 

Window polish ..... .50 


For dining-room use: 


Carpet sweeper ..... $7.50 Vacuum cleaner ....$45.00 
Dustless dust cloths,6 1.80 Waxing brush, 15 lbs. 4.00 


Bosom PP RS’ TOOLS 


A handy box of housekeepers’ tools and imple- 
ments can be purchased for $6.75. Or a home- 
made wooden box with sliding cover can be fitted 
up at a cost of about $4.00. Seven by 13 inches is 
a convenient size. It should contain the following 
outfit : 


Long narrow hammer. 

Screw driver. 

Tack puller. 

Awl. 

Assorted tacks of the following sizes: one package of 
Cach=i12 02,, & 0z., 6 0Z., 4.02Z., 3 0z., 2 oz. Also matting 
tacks, double pointed, japanned and steel, 8 oz. size; as- 
sorted I-in. wire brads, I-in. wire nails, etc.; box of up- 
holstery tacks; box of assorted screws in sizes from I-in. 
down; screw-eyes, I doz., each medium and larger size; 
round and square cup-hooks, 1 doz. each. 

a 


GARE OF -THE ‘SINK 


The care of an enamel or porcelain sink is a very 
simple matter. The bottom should be protected 
with a wooden rack or rubber mat to protect the 
surface from scratches. Enamel, if once scratched, 


182 THE EFFICIENT Kifer 


cannot be repaired, so it is important to prevent this. 
After each dish-washing the rack should be re- 
moved. The sink should be washed with hot, soapy 
water, flushed thoroughly with hot water, rinsed 
and dried. This will remove all odors of strong 
vegetables, and will keep grease from adhering to 
the pipes. Where dishes are scraped before wash- 
ing and all grease is removed from frying pans 
very little care of the sink drain will be necessary. 
In the ordinary home, however, grease finds its way 
in quantities down the sink drain, and a daily appli- 
cation of strong soda is necessary to prevent grease 
from adhering to the sides of the pipes. Where 
daily care is exercised this need be done only once a 
week. Whether daily or weekly, the process of 
flushing the pipes is as follows: 

Make a strong solution of soda, in the proportion 
of one-third cup of sal soda to one quart of water. 
Bring to a boil in an old saucepan which may be 
kept for this work. Stir with a wooden stick which 
can be burned up afterward. Place a tin funnel in 
sink plug hole and pour down the quart of boiling 
soda solution. Be careful not to let the soda get 
on the hands or drain boards. In half an hour plug 
the sink, fill with hot water, remove the plug and let 
the rush of water finish cleaning the trap. 

To clean an iron sink daily, pour a small amount 
of kerosene in the sink and wipe thoroughly with 
newspaper, which should afterward be burned. The 
kerosene cuts the grease as nothing else will. 


Peay CARE OF KITCHEN 183 


CARE OF FRYING PANS 

If grease has not been allowed to burn in the fry- 
ing pan it may be strained through a cloth or fine 
Wire strainer and used again. If burnt pour in 
the garbage can. Under no circumstances allow it 
to go down the sink drain. Wipe the utensil with 
soft newspaper to remove all grease; then wash, 
using plenty of soapy water, rinse thoroughly and 
dry. If the frying pan is of aluminum ware it 
needs no drying. Iron or tin ware should be dried 
in the warming oven of a coal range or on the radi- 
ator grill in a gas kitchen before being put away. 
It is a bad practice to dry out wet articles in the 
oven of a gas stove, as it makes it rust. 

Soda solution should never be used on aluminum 
ware, but is a very good thing for iron. Scouring 
the inside of iron or steel utensils with any kind of 
sand-soap or mineral soap makes the surface smooth 
and bright. 

CARE OF ALUMINUM 

If aluminum is not used for vegetables with 
strong acid or when boiling eggs, it will not dis- 
color and needs very little care. Before using 
any polish fill the utensil with water and bring to 
a boil on the stove. For bad discolorations add 
oxalic acid to the water in the proportion of one 
teaspoonful of acid to two quarts of water. If 
the stain still remains rub the surface with steel 
wool impregnated with soap. Black spots made by 
allowing food to “burn on” can be removed by 


184 THE EFFICIENT KITCHEN 


subjecting the utensil for a minute or two to in- 
tense heat in a gas oven. This must be carefully 
watched, as aluminum will melt if heat is applied 
too long. 


CARE OF BRASS, CORPER Grew 


Rub the surface first with a cloth dipped in vine- 
gar or lemon juice. Then rub thoroughly with a 
paste made of rotton-stone and oil. Polish with a 
dry cloth. Greasy brass must first be scrubbed with 
soapsuds or sal soda solution before using special 
brass polish. The acid application is used to re- 
move the tarnish. Rotten-stone takes up the super- 
fluous acid and completes the polishing process. If 
this second process is not thorough the brass soon 
tarnishes again. 


CARE OF GRANITE WARE 


Granite ware utensils should be placed in a cold 
solution of soda in the proportion of one-half cup 
soda to one quart of water. They should be 
brought to a boil and boiled for an hour, or until the 
dirt rinses off readily, and then rinsed in the sink 
with clear water. If the stain is not removed scour 
utensils with bath-brick or sapolio. In emptying 
the strong soda water from the kettle in which uten- 
sils were boiled, be careful to pour through a funnel 
directly into the sink drain. Otherwise the soda 
will act on the metal of which the sink-plug is 
made. 


Deiby CARE OF KITCHEN 185 


CLEANING NICKEL WARE 

Nickel can be kept bright by washing with hot 
soapsuds and wiping dry. If it needs polishing use 
a paste made by mixing whiting with ammonia. 
The paste should be about the consistency of milk, 
and should be applied with a flannel cloth and 
rubbed well into the crevices. Let it dry, then rub 
off the whiting and polish with a dry woolen cloth. 
There is an excellent prepared nickel polish on the 
market. 

Badly stained nickel can be cleaned by boiling it 
in vinegar and alum mixture until stains begin to 
disappear, then polishing it again. The directions 
for making vinegar and alum mixture are as fol- 
lows: 

Vinegar and alum mixture: 

2 oz. powdered alum. 

I qt. strong vinegar. 

Boil the vinegar. Add the alum and stir until 
dissolved. Apply hot. If the nickel has become 
badly stained, it may be boiled in the mixture before 
it is polished. Boil until the stains begin to disap- 
pear. Mixture should be kept in a tightly corked 
bottle. 

CLEANING SILVER 

These directions apply only to the bright sil- 
ver finish. Burnished silver should not be cleaned 
with any chemical. There are several methods. 

1. Place the articles to be cleaned in a large alu- 

minum kettle. Cover with boiling water in 


186 THE. EFFICIENT KITCHEN 


which is dissolved one heaping tablespoonful 
of baking soda and one tablespoonful of salt 
to every quart of water. Let it come to a boil 
and boil five minutes. Rinse and wipe dry. 
Forty pieces of silver may be cleaned in this. 
way in twenty minutes. 

2. Use scrap zinc in an agate ware dish, the same 
solution and the same method. 

3. In small families there need be no weekly clean- 
ing of silver if a small bottle of whiting be 
kept on the sink shelf and each piece rubbed 
up as needed, in connection with the dish-wash- 
ing process. The method of cleaning silver 
with whiting is to dampen a cloth and dip it 
in the whiting, rubbing the silver over with it. 
When the whiting has dried, rub it off with 
another soft cloth and polish with chamois skin. 
For ornamental work use an old tooth-brush. 
Egg-stained or badly tarnished silver should 
be rubbed over with salt before applying the 
whiting. 

CLEANING ZINC 
Rub with a flannel cloth moistened with a little 
kerosene or use scourine or Dutch Cleanser to take 
off the spots. Then polish with a mixture of vine- 
gar and alum. 


CLEANING STEEL KNIVES AND FORKS 


Scour with powdered bath-brick, using a cork 
dipped in oil or water, and then into the powdered 


DAILY CARE OF KITCHEN 187 


bath-brick. Steel knives that are to be packed 
away for some time ought to be very carefully 
dried before putting away. 


PeeyY CARE OF THE KITCHEN STOVE 

The gas stove should be brushed clean with a 
small brush and wiped over with a cloth dipped in 
linseed oil. The oil should be used very sparingly. 
Use a few drops only ona flannel cloth. This small 
amount will penetrate the cloth thoroughly if left 
over night. And a cloth so prepared remains in 
good service for two weeks, at the end of which time 
it should be washed out in strong suds, dried and 
given a new application of oil. Being inflammable 
it should be kept in a tin box when not in use. The 
drip pan under the gas burners should be washed 
when necessary. With careful management this 
need not be done more than once a week. 

The coal range must not be cleaned while it is 
hot. Let it cool down while you are at breakfast 
or dinner. After the dishes are washed brush the 
stove clean of crumbs, dust, ashes, etc. Dampen 
the stove-cloth slightly with kerosene and rub up 
the top of the stove and all nickel parts with this. 
Great caution must be employed in using kerosene 
near the stove. Only experienced housekeepers 
should try this method. 


DAILY CARE OF THE KITCHEN FLOOR 


If the floor is covered with linoleum the daily 
care in most cases is just brushing up with a long- 


188 THE EFFICIENT KITGriEaS 


handled mop. Where there are creeping children 
who occasionally find their way into the kitchen it 
is better to mop up the linoleum daily, using a damp- 
ened floor-cloth only, just to remove the dust. 

The cold closet and refrigerator ought to be gone 
over every day and all left-over food disposed of, 
either included in the menus of the next few days 
or thrown away. If care is taken in the marketing 
and adapting each day’s recipes to the size of the 
family, there will be very little left-over food to 
trouble one. 

It is a good rule to cook just enough to go round 
of certain things that are not good warmed over, 
to cook double quantities of foods that are just as 
good the second day, and always to have an abun- 
dant supply of the essentials, such as bread, milk, 
eggs and fruit. If a family is fond of cake and 
cookies, always keep plenty of these on hand. 
Where there is an abundance of the essentials it is 
not noticed if there is only one baked potato to go 
around, or one serving of any special delicacy. 

The whole secret of wise kitchen management 
is to keep your kitchen and utensils so clean all the 
time that there will not need to be any grand “clarin’ 
up spells”’; to cook the more permanent supplies 
in quantity, and to carefully adjust the menus to 
the daily consumption, so as not to be bothered with 
“left-overs’”’ in amounts that are only a nuisance. 

The sanitary care of the kitchen includes special 
attention to the containers of food. They should be 


Pe eR EVOR KITCHEN 189 


scalded out and sunned once a week in ordinary 
weather, and two or three times a week in hot 
weather. The refrigerator, cold closet, bread and 
cake boxes should all receive daily care. The san- 
itary care of garbage is discussed in Chapter XII. 





Fic. 34.—Beautifully designed kitchen table. There are many 
different types and sizes. All have superior and durable 
white enamel finish. 


XIV 


THE LAUNDRY PROBLEM 


HE consideration of the laundry problem 
does not properly belong to a study of the 
kitchen and its equipment. We strongly 
recommend taking all such work out of the kitchen 
and making provision for it in some other way. 
The kitchen is no place for laundry work. Had 
housekeepers realized this long ago, cooperative 
laundries would have flourished. Or at least we 
should have had wash-houses for neighborhood 
work, where each family might have, once a week, 
the use of a room and suitable laundry equipment. 
In many homes where the stationary laundry tubs 
have been located in the kitchen, it is possible to have 
them taken out and placed in the basement or to 
have a small laundry built at the rear of the kitchen. 
This plan is recommended wherever it is possible 
to make the change. In every case where it has 
been done, the housekeeper is enthusiastic over the 
added convenience. 

In building a new house it is desirable to make the 
kitchen small and to build the laundry next to it on 
the same floor. The room need not be large, but 
it ought to have good light and a place for station- 

190 


THE LAUNDRY PROBLEM IQI 


ary or portable tubs and for an ironing board that 
is always in position for work. (See Fig. 35.) A 
small closet to hold the laundry equipment is also a 
necessity. The chemicals for removing stains should 
be kept on the top shelf of this closet. Javelle water, 
borax, ammonia, oxalic acid and common table salt 
are the ones most frequently used. The wash-boiler 
may be heated on a small laundry stove which also 
heats the supply of hot water for the kitchen, or ona 
two-burner gas plate stove which can be located in 
the laundry. Such a room is valuable even if wash- 
ing is never done at home, as it is a place where 
clothing may be brushed and cleaned and where 
clothes may be pressed whenever necessary. It isa 
great advantage to have a 6-inch shelf fastened to 
the wall, on which the tan and white shoes of the 
family may be left when drying, and where the 
blacking and shoe-cleaning materials may be kept. 

When one lives in a rented house and cannot 
assume the expense of changing the location of the 
laundry tubs, it is the part of wisdom to reduce as 
much as possible the amount of washing to be done 
in the kitchen. This is done by sending to the 
laundry all the “flat work.” Fine table linen 
and bed linen cannot safely be sent out, but the ordi- 
nary grades are done very satisfactorily and at mod- 
erate price. The gain in reducing the volume of 
washing is also felt on rainy days when it is a prob- 
lem to dry the clothes. 

The invention of the electric iron has wana it 


IQ2 THE EFFICIENT KITGE 


possible to have the ironing done outside the kitchen 
even if the washing must still be carried on there. 
Housekeepers who cannot change the tubs will 
often be able to fit up a little upstairs room for the 
ironing. In this room all the equipment for iron- 
ing should be kept, the ironing board, the sleeve 
board, wax, iron, clothes-horse, cheese-cloth or 
paper toweling for pressing, a heavy Turkish 
towel for ironing embroidered pieces and a hamper 
to hold the clean clothes before they are dampened 
and folded for ironing. Such a room will have 
many of the advantages of the specially built laun- 
dry. 3 

Wise housekeepers are able greatly to reduce the 
amount of ironing to be done by purchasing the 
kind of underclothing and shirt-waists that do not 
require ironing. There is abundant selection of 
such things now to choose from, including knitted 
underwear, crinkled seersucker garments and crepe 
waists and dresses. Small Turkish towels may be 
substituted for linen and huck towels, and paper tow- 
eling for kitchen and bathroom use reduces both the 
amount of washing and ironing. The idea in this 
case, as in so many others, is to study out the special 
conditions that affect the washing and ironing prob- 
lem differently in each individual family and make 
such a solution of them that you will secure the best 
results with the minimum of care and anxiety. 
Buy the right kind of things and make arrangements 
to have an abundance of clean clothing, even if it 


THE LAUNDRY PROBLEM 193 


is not ironed, and then have everything that needs 
careful ironing given the expert attention that it 
needs. To secure these results with peace of mind 
you will need the following outfit of labor-saving 
equipment. 


LABOR-SAVING LAUNDRY EQUIPMENT 
Of the three chief labor-savers for the laundry, 
the most important is the electric iron. 
A good electric iron for family use weighs six 
pounds, and should be connected with undetachable 
cord at its base. It takes an electrician to deter- 
mine whether an electric iron is well made. There- 
fore this implement should not be bought on the ad- 
vice of some irresponsible agent, or because it looks 
giierient. sit should be of a reliable make. A 
poorly constructed iron that is always getting out 
of order may cost so much in repairs that it would 
pay to throw it away and buy a good one. Further- 
more, it always gives out just when you need it most, 
and cannot be repaired except by sending for an 
electrician. For all these reasons it is important 
to have a serviceable implement or none at all. An 
electric iron of the best type costs $6.75. 
The using of an electric iron has many advan- 
tages: 
te tetised. in the kitchen it does not. interfere 
with the use of the cook-stove. 

2. It saves the time and energy spent in walking 
to and from the stove to re-heat the ordinary 
iron. 


194 THE EFFICIENT KITCHEN 


3. It acts as a sort of pace-maker to maintain a 
rapid rate of work. As it is easier to keep up 
to the pace of the iron than to constantly turn 
the current on or off, the natural tendency is 
to accelerate one’s rate of work. 

4. It makes it possible to do the ironing whenever 
it is most convenient, instead of selecting the 
time when the fire in the range is at its best, 
or when the exigencies of cooking permit. 

5. It enables the worker to choose a cool location 
for her work, since the electricity does not af- 
fect the temperature of the room. 

6. Ironing may be done sitting down if a stool of 
the right height is kept on hand. 

7. It is very convenient for pressing the garments 
of the family, especially summer dresses. 

8. The cost is negligible, since an electric iron soon 
pays for itself in the time it saves. 


THE VACUUM WASHER 


While electric washing machines are a great com- 
fort in any home where they can be afforded, and a 
necessity and economy in large families, they are, 
generally speaking, beyond the average means. No 
one, however, need be without some form of serv- 
iceable washing machine, since excellent small 
vacuum washers are now on the market, at prices 
ranging from $1.50 up to $6.00. The advantage of 
these small machines is that they can be used with - 
any outfit. They are equally adaptable to set tubs 


THE LAUNDRY PROBLEM 195 


or portable tubs. Most of them give best results 
when used in connection with a boiler placed on a 
laundry stove of the right height. The washer is 
used while the clothes are in the boiler on the stove, 
and the temperature is thus maintained at a higher 
degree than would be possible in the tubs. After 
the first boilerful of clothes is finished, the clothes 
are put through the rinse,water, and the washer is 
used also in the rinsing. These washers are inval- 
uable in emergencies and for washing blankets, 
which one dare not send out unless one knows of 
exceptional laundries or cleaning establishments. 

In well-appointed laundries the ironing-board 
rests on an iron foot which supports it firmly, ex- 
tending part way under the board so that it is kept 
firm and immovable. Such ironing-boards cost 
about $15. 

The same result can be secured in the private 
home by an ingenious method of fastening the board 
at one end to the side wall of the room by hinges. 
When in use it is firmly supported. At other times 
it is folded back against the wall. Figure 35 
shows how such an arrangement looks both in posi- 
tion for use and when folded back. If desirable it 
may be enclosed in a wall cupboard when not in use. 
With this and an electric iron it is possible to do 
the ironing in any room that may be conveniently 
used for this purpose, and the outfit is always ready 
for immediate use. It is made by fastening a strip 
of wood one inch thick and three inches wide to the 


196 THE EFFICIENT Kitten 


under side of the ironing board by means of a hinge. 
A strap hinge fastens the ironing-board itself to a 
brace on the wall. When in position the leg rests 








2 iz 











“<== 
Fic. 35.—Ironing board, which, when not 
in use, can be folded back into a shal- 
low cupboard built in for it. 
against the wall. When folded up the board is 
fastened to the side-wall by means of a hook and 
eye. 

A Clothes Boiler of copper, or at least with cop- 
per bottom and of the best grade of block tin, is 
another desirable addition to the light laundry out- 
fit. Used in connection with the vacuum washer, 
or even where clothes are washed by the paraffine 
method, it is indispensable. A very instructive 
government bulletin gives directions for fitting a 


Tie LAUNDRY PROBLEM 197 


bottom to this boiler, making it a valuable utensil 
for canning fruit and vegetables. While it cannot 
be considered a necessity for light laundry work, as 
can the three appliances already described, it is a 
most valuable and useful addition to the laundry 
equipment, and a necessity when clothes are washed 
by the ordinary method. 


Three portable, galvanized iron tubs (where sta- 


Ponatyetups are not installed) ...:..........- 8275 
CGPS USGS 2 hs, 9k Ue as ee a a 13.50 
Three dozen clothes-pins and clothes-pin bag or 

eee es os Ws dis > vb umeie os vies 75 
Clothes line. The best kind is rope. Keep in a bag 

Metimorin use Cost per 100 feet. ........0. 1.00 


Six-foot piece of rubber hose, 34 inch size, fitted at 
one end with screw threads to attach to faucet. 
Saves all trouble in filling portable tubs ....... 75 
Enamelled-ware dish pan for washing out small ~ 
pieces, or for use in starching, or carrying 


clothes back and forth from the boiler ........ 1.00 
Me iach ie civ ws SbAd tcc y Somes sees wale side 2.25 
EM es vs ga scl nseec es eect ees 1.25 

$25.25 


In addition to the above special laundry equipment, cer- 
tain kitchen utensils are necessary, and may be borrowed 
from the regular kitchen outfit for occasional use. If wash- 
ing is done regularly at home, it will be better to buy a 
separate set of the following articles: 


Enameled saucepan, capacity 5 to 6 qts., for making 


eT lia win waco supe © iiala'n a ois) ele oF ie Sa.75 
Peeper re metiagmMel ey WAtC 2... ke sce cee eee eee ese 1.25 
1 tablespoon (for measuring and stirring) ........ .50 
1 teaspoon (for measuring and stirring) .......... .10 
ME CMOEMIDINICASTITING CUD... 0... 200s 0(0'si orseiss .20 
PRMMSAPEINOCASUTC sie ec cee cee oe ers w newer enaes 25 


198 THE EFFICIENT KITCHEN 


ELECTRIC LAUNDRY EQUIPMENT 


The electric washing machine and the electric 
ironer are wise investments for the woman who 
wishes to be independent of the laundress. This ma- 
chinery is too expensive to be turned over to any 
but intelligent workers, and is of doubtful value ex- 
cept to those who are able to do or to superintend 
their own laundry work. Many intelligent house- 
keepers prefer to do their washing and ironing with 
the aid of this wonderful equipment than to be 
harassed by the laundress problem. Others would 
rather turn the work over to an old-fashioned laun- 
dress and let her work in her own way. The instal- 
lation of machinery means that one must be capable 
and willing to train the laundress. There are pro- 
gressive and unprogressive laundresses. ‘Thus the 
personal equation as well as the returns from the 
money invested must be considered when purchasing 
laundry equipment. 

With such an outfit it is possible to be quite inde- 
pendent of the laundry question. One can send the 
entire washing out, or part of it out, or have it all 
done at home. It is perfectly possible to do one 
thing one week and try another the next without 
serious adjustment. The expense of the outfit is 
not large, and in these transition days, when the old 
resources are failing and the new ones have not 
become fully established, it is the part of wisdom to 
be fully prepared for any emergency. 


XV 


THe Business SIDE OF THE KITCHEN 


VEN more important than the work of 
k, the kitchen is the business side of the 

kitchen. This involves such an _ orderly 
record of costs, of work done and experience 
gained, as will serve as a guide in administering the 
family budget, and finally in achieving the results 
which are the object and goal of all effort toward 
real home-making. 

The business management of the kitchen falls 
logically into three main divisions: The keeping 
of accounts; the purchasing and care of supplies; 
and the keeping of kitchen records. The last 
includes favorite recipes and useful memoranda, 
more especially the sort of information that cannot 
be found in books or libraries. Of such are data 
relating to new and untried equipment; addresses 
and exact names of reliable tradesmen, valuable 
equipment or desirable brands of supplies; memo- 
randa of the particular needs in your special cir- 
cumstances, which perhaps, as they may not apply 
to any other conditions, will never find their way 
into print. 

- Account-keeping for the home is made exceed- 
199 


200 THE EFFICIENT Kater 


ingly simple nowadays because the whole business 
world is organized on one of two systems, either 
that of cash payments or monthly settlements. Ac- 
counts cannot be allowed to run on and on indefi- 
nitely as they did a few years ago. Frequent 
settlements at regular intervals make it easy for 
the housekeeper to form the habit of paying bills 
at a certain time each month, and making out a 
monthly statement of the various ways in which 
the money has been spent. 

In learning to live wisely on a given income, the 
first step is to make in advance a theoretical budget 
apportioning one’s income as seems best to the 
various departments of living expense. “Then keep 
track of the actual expenses, and compare the 
amounts spent with the theoretical budget decided 
upon. It often happens that what seems best in 
theory does not work out well in practice. After 
a few months’ experience it is possible to make a 
division that is much better suited to the individual 
need. 3 

For instance, economists have worked out an ap- 
portionment of income which is a safe guide for 
most housekeepers as a starting-point: So much 
for rent; so much for operating expense; so much 
for food, for clothing, for the “higher life,” etc. 
But when one attempts to actually make this ap- 
portionment, it is often found to be impossible to 
maintain the standard of living and keep within the 
prescribed limits. Original thinking is therefore 


Bee o> SIDE OF KITCHEN — 2o1 


necessary in applying these standard percentages to 
individual and special conditions. In working out 
a wise apportionment of income, no one thing is 
so valuable as a careful record of what the daily 
living actually costs. Therefore a simple system 
of monthly account-keeping must be adopted by 
every family. The system should not require too 
much work. But, to be effective it should keep 
track of every important detail. 

The best and simplest system that we know has 
been used at the Housekeeping Experiment Station 
for nine years. It never takes more than ten 
minutes to jot down in a small cash-book the daily 
cash expenses; or more than two hours a month 
to check up the totals of the monthly statements 
of the tradesmen with the order slips, make out 
the checks and balance the check-book. Although 
in several instances bills have been presented that 
have already been paid, it has always been possible 
to locate without delay the necessary receipt. In 
one case it was necessary to find a receipt for china 
purchased three years before the duplicate bill came 
in. The labor of hunting up the envelope contain- 
ing the record of this purchase required exactly ten 
minutes. 

The system has one inflexible requirement which, 
like the laws of the Medes and Persians, “ changeth 
not.” That is to deposit in the bank all the monev 
that comes into the family till, whether it is salary 
or dividends, an unlooked-for windfall or merely 


202 THE EFFICIENT KITCHEN 


a birthday present. The amount of the deposit is 
entered in the left-hand column of the ruled page 
of the check book opposite the checks. Together 
with the entry a memorandum is also made stating 
the source, or any necessary information relating 
to the deposit. Each deposit, added to the amount 
of money already in the bank, shows the total 
amount that has been deposited. The right-hand 
column of this blank page in the check-book shows 
a corresponding record of all money paid out. 
Each check stub should give the name of the person 
or firm to whom the check is made payable, and a 
memorandum of what it is for, as clothing, coal, 
etc. At the foot of the page a total is taken of 
the income column and the expense column. The 
difference between the two represents the amount of 
cash actually on hand. This balance is carried for- 
ward to the top of the income column of the next 
page. 

We keep our record with the bank just as ‘care- 
fully as if it depended upon us alone to know 
whether or not the balance is correct, and we check 
up our balance with the bank every month or two. 
Usually the bank balance is larger than ours, be- 
cause several checks which we have drawn have 
not yet been presented for payment. To make a 
list of the checks which have not been returned we 
place a blue pencil check mark opposite each check 
stub that has come back. Then we take the num- 
ber and amount of the stubs which have no mark 


Beomvieoo SlIDE OF KITCHEN 203 


after them and deduct the total of these from the 
balance shown by the bank book. This gives us 
the “true balance” and should be exactly the same 
amount as our check book balance shows at that 
date. 

It is exceedingly easy, however, to make a mis- 
take in addition, to forget to put down a deposit, 
or even to make out a check and forget to fill in the 
stub. So it sometimes happens that we have to go 
over our entries very carefully and check up each 
with the bank record, and then go over the totals to 
see whether we have made an error in addition or 
subtraction. It usually happens that the mistake 
has been made by the housekeeper and not by the 
bank. The bank must be accurate and balance up 
its cash to a cent each day in order to transact its 
business. If the bank makes mistakes, it is a 
pretty reliable sign that its business is not being 
well done, and that it is not a safe institution to 
have dealings with. Reasoning of this kind once 
caused us to withdraw our account from a bank 
which had a high reputation for stability, but which 
had made a mistake of several dollars in its bal- 
ance. The bank failed a few months later. It 
was discovered that its funds had been used for 
speculation for several years and its methods had 
become lax. One cannot be too careful nowadays 
in the matter of accurately keeping accounts. 

In addition to the check-book, which is our com- 
plete record of all family expenses, we have only 


204 THE EFFICIENT KRiV@ire 


to keep a small cash-book for certain items that are 
too small to pay by check. The cash account is 
made part of the check-book system by simply 
drawing a weekly cash check to cover the amount 
we think we shall need. The total of this check 
is entered on the left hand side of the cash-book. 
Every item of expense paid out is entered on the 
right. We try to group the expenses as we go 
along because the record is of value to us just in 
proportion to the training it gives us. For instance, 
suppose we spend $5 on a trip to the city. Our 
entries may read like this as we jot them down at 
the end of the day: 








June 15. Carfare....,.....2. -.9 el $ .05 
Ticket 2.2.0.0 u: sce eer .60 
Lunch | 5.4, 2... 40 
Telephone, 2... 10 
Ribbons |... 2... «ent 1.25 
Hato v0.0 c. 2 te 2.00 
Ticket ..... 34 dgs6 8s ¢e ee 60 

$5.00 

Or it may read: 

June 15. Trip to the city Jaane nee $1.75 
Clothing... vw «samen 3.25 

Total “1a $5.00 


In the former case we have not taken pains to 
separate the expense of the trip itself, which would 
always be practically the same, from the amount 
spent for clothing. The record is over-loaded with 
detail and gives no information of value. In the 


BUSINESS SIDE OF KITCHEN 20s 


latter, we have analyzed the account. This analyz- 
ing of items soon becomes a habit; and it is the 
most helpful habit that we can cultivate now-a-days 
when conserving the income is only possible through 
an exact knowledge of values. The old idea of 
economy in. everything is being replaced by definite 
knowledge of what not to do. Certain expenses 
inevitably follow certain decisions and cannot be 
controlled. Therefore our account-keeping rescues 
us from many difficult positions, and enables us to 
know with certainty what we can do and what we 
ought to avoid. 

The cash account, then, is kept exactly as is the 
Bieeemaccount.. At the bottom of .each page a 
total is taken of the amount of cash drawn out; 
and of the expenses on the opposite page. The dif-— 
ference between the two represents the cash on 
hand and is brought forward to the next page. At 
the end of the month the expenses are grouped 
under the proper heads, such as clothing, wages, 
food, etc., and added to the amount spent for these 
items through checks. This gives us a complete 
record of the various ways in which money has 
been spent, and is one of the chief objects for which 
accounts have been kept. The totals are filed on a 
card and can be compared at any time with the ex- 
penses of a previous month. In this way we learn 
to spend our income to the best advantage, to pro- 
tect ourselves from other people’s carelessness, and 
always to discriminate intelligently between what 


206 THE EFFICIENT RiGee 


’ 


“it were good to do” and what we are financially 


able to do. 
PURCHASING SUPPLIES 


Each department of household expense has its 
own problems and must be dealt with, in the light 
of experience, in such a manner as to get the best 
results. In this book we shall consider one de- 
partment only, that relating to the needs and re- 
quirements of the kitchen. 

In order to get the best value for the money ex- 
pended for food supplies, the housekeeper may 
pursue one of two general policies, either of which, 
intelligently followed up, gives good results. 

The French system consists of buying in very 
small quantities as food is needed. By this plan we 
pay a slightly higher price, but avoid the care of 
storage, the risk of deterioration and all tempta- 
tion to careless or wasteful use that comes with 
having abundant reserve supplies on hand. Very 
many housekeepers have no choice in the matter, 
since those who must move often or live in apart- 
ments cannot store anything not absolutely neces- 
sary to be kept on hand. For this very large class 
of home-makers we recommend our Standard List, 
which is given on pages 209 and 210, and which 
amply provides for both the daily needs and for 
emergencies. 

The other plan is to buy in quantity and thus 
obtain a substantial reduction in price. For house- 
keepers who live in the country and can have a good 


Bios SLE OF KITCHEN - 207 


cold storage cellar, it will pay to make a practice of 
buying not only groceries and canned foods in 
quantity, but the winter supply of vegetables, apples, 
oranges and grape-fruit. It may even be an ad- 
vantage to put down eggs in water glass if one lives 
in a community where eggs ever get as low as 20 
to 25 cents a dozen. 

It is important, however, to know both how to 
select and how to care for food in storage. The 
cold cellar must be properly ventilated, and also 
protected from excessive cold. One must know 
how to choose a satisfactory grade of supplies that 
will keep. Fruit and vegetables must be frequently 
gone over and all decayed articles removed. At 
least an hour a week should be given to this work 
by the householder in person; since one cannot en- 
trust it to an ordinary maid or leave reserve supplies 
open to careless use. 

If this plan is carried out in connection with a 
home garden it will prove a great economy. With 
good management a moderate-sized garden plot 
will yield a great part of all the vegetables a family 
needs for winter use, and many of the fruits and 
vegetables for canning. The labor of caring for 
such a garden is not great, and is better worth 
while than any other department of home work 
that we have, since it keeps the whole family out of 
doors and happily occupied. 


KEEPING TRACK OF SUPPLIES 
Whatever purchasing system may be adopted, 


208 THE EFFICIENT KEtGiE 


whether supplies are bought in quantity or in small 
amounts as needed, it is important that the renew- 
ing be done in a methodical way. In the entire 
realm of home economics there is no more prolific 
source of wasted time and energy than that caused 
by a hand-to-mouth habit of buying. 

Let us suppose that the cook or housekeeper is all 
ready to make a batch of apple pies. At the last 
moment she discovers that there is no lard in the 
house or no nutmeg. Then ensues a hurried trip 
to the corner grocery. Or perhaps a telephone 
order must be sent and the cooking delayed until the 
goods arrive. Probably it is a late hour of the 
morning when everybody is telephoning, and the 
line is busy. As a result of this lack of foresight 
twice as much time is consumed as the actual cook- 
ing operation requires. The work is done in an 
atmosphere of worry and confusion and the whole 
morning’s schedule is thrown out of focus. 

At the Housekeeping Experiment Station we 
avoid all this by merely keeping a pad and pencil 
hung up in the kitchen on which orders are made 
out in advance. We plan to keep a certain amount 
of supplies on hand to cover daily needs and emer- 
gency needs. Whenever a can is used a memo at 
once goes on the pad to replace it. When the tea 
canister or coffee canister gets down to two-thirds 
a new supply is purchased. We never wait for 
anything to be actually gone before replacing it. 
We telephone orders once, twice or three times a 


BUSINESS SIDE OF KITCHEN 209 


week as the need requires, trying to consider the 
convenience of the grocef as well as our own and 
not to ask unnecessary deliveries. 

No great amount of storage space is needed for 
a supply such as we recommend. At the Experi- 
ment Station the supply is kept in the kitchenette 
itself, a room 6 ft. 6 by 11. There is no regular 
storage pantry, but the east wall of the kitchenette 
is fitted up with open shelves above the work table 
on which we keep all articles needed for daily use 
and emergencies. The amount of money needed 
to purchase the given list is also small; and the 
added efficiency through time saved in the planning 
and preparation of meals is very great. This, 
therefore, is one of the wise investments for house- 
keepers of small means as well as those of abun- 
dant income. 


Sra isl OF KITCHEN SUPPLIES 


Granulated sugar .. 5 lbs. Molasses .......... iF aaa 
PSO SUSAal ok y - fee a lour: 

Powdered sugar)... 1°“ Bread ve cot ven 25 Ibs. 
Brown sugar ...... ge PAastryiess ote, TOs 
ES ae Sa ee a rae Grahany sows. Bes 
CE el a Tapic RVGr ase hee aes Ties 
Baking powder ..... Tee Clea a. 

Poenrstarch, 2... :.. Ppkeew- = Oatiicalemnes Sees 
(rec tatiar 6... . Y% Ib. Hominy ee Than 
Bakine soda ....... t lb. Unpolished rice:.. 3 ~ 
IP jiltee he GS tpkg. Yellow corn meal 1 “ 
OS a er mdoz> 1. 2) Kindsair 01 une 
(oT NA ea 2 Ibs. cooked cereals. 

Tet Gee ene ss sas ss « Shiny eo MACATONING nie I pkg. 


210 THE EFFICIENT KITG@REe 
Canned Goods: 


(orn Se arer i: 2 cafts’. Baconigae ares 3 Ib. strip 
PCOS eee hes ag, Pe ale 6 Beef tablets. 
SUrimipieere., 2s Currantsie ee 1 pkg. 
Tomatoes e324 ate Small can pimentoes. 
Salimonwr cw ou Evaporated cream 2 cans 
Peaches =.c.7.903 ee Sardines sce oes 
Cherries de: 0 Oat Stuffed olives...2 bottles 
Plum ‘pudding 32.275 Seeded raisins .. 1 pkg. 
Chicken. ee Bir Grated pineapple. I can 
Shredded codfish 1 Ib. Hawaiian pineapple. 


Dried beef..2 glass jars 


Soup Flavorings: 


Salt. Marjoram ....5c. worth 
White pepper .... 1 can’ | Celene fl fs 
Pepper corns..5c. worth Onion extract. 


Bay Leawes eras rm Evaporated carrots.1 lb. 
Glovetsia as se ie Celery salt. 
eL HYIie 25 ah eee 4 = Evaporated turnips.1 Ib. 
Condiments and Seasonings: 
Extract of Vanilla. - Tarragon ‘vinegar... 
fs "Lemon. .° |) § aire Pere I bottle 
+ “* Almond. Olive orgs see I gal. 
Salad materials: Cider yinewan =. ae eels 
Paprika See eee I can Mustard’ I can 
Garlic cloves...5c. worth 
Spices: 
Cinnamon. All-spice. 
Ginger. Nut-meg. 
Mace. Red pepper. 
Miscellaneous: 
Poultry seasoning. Dried apricots na t Ib. 
Imitation maple syrup *) PTUneS ees eee 
extract: “ mushroomsj5 25 
Currie powder. 3 Ibs. Milk crackers. 
Geélatini ano 2 pkgs. 1 Ib. Saltines. 


Refined cotton seed oil. 


BUSINESS SIDE OF KITCHEN — ait 


The housekeeper who arranges to keep on hand 
a Standard List like the foregoing can avoid the 
most prolific sources of worry, delay and wasted 
energy. An orderly method of keeping track of 
supplies soon becomes a habit. Mechanically, al- 
most without thought, needs are jotted down in 
advance. The day’s orders are telephoned at a 
convenient hour before the line gets busy. Best 
of all her day can be planned to the best advantage, 
and she is never at the mercy of fate when emer- 
gencies arise. 


ORDERING SUPPLIES 

A strong prejudice against ordering by telephone 
has developed in the past few years, some authori- 
ties even going so far as to charge up against the 
telephone the entire responsibility for the high cost 
of living! 

It is true that serious abuses are possible in homes 
where supplies are carelessly telephoned for by any- 
body and everybody, without any subsequent check- 
ing up. Nevertheless, in spite of sensational warn- 
ings against the practice, there is much to be said 
in its favor. The evils of the system have crept 
in through ignorance or lack of training on the 
part of the housekeeper and dishonesty on the part 
of the merchant. As neither the one nor the other 
defect is inévitable, there is no reason why either 
should be permitted to discredit a convenience that, 
‘properly used, may be quite as valuable to the 
housekeeper as to the business man. 


212 THE EFFICIENT KitGias 


Housekeepers are realizing that they must learn 
how to purchase wisely, and that a knowledge of 
the reliable brands of food is part of the educa- 
tion necessary to successful home-making. Every- 
where courses in marketing and food values are 
being given to women’s clubs. Merchants are be- 
ing called to account for dishonest dealing and are 
suffering loss of trade if they persist in taking ad- 
vantage of ignorance. On the other hand those 
who can be trusted to properly fill orders are meet- 
ing deserved success. Where the housekeeper 
knows her end of the business and the merchant 
can be relied on, the use of the telephone means a 
great saving of time and energy at both ends of 
the wire. Competent market men, for example, 
know more about meats than the average house- 
keeper can learn in a lifetime. If this knowledge 
can be enlisted in the interest of the home, and if 
the housekeeper is willing to pay the slightly higher 
price such honest and intelligent service is worth, 
the use of the telephone will be the greatest possible 
benefit. 

When all is said and done, it is simply a problem 
in mathematics. Conditions vary in different com- 
munities, and the only way to test them is by 
experiment. Let the housekeeper first try going to 
market for a month, keeping a careful record of the 
time and car fare consumed by this method. 
Then, when she knows the market conditions, and 
the best places to purchase to advantage, let her 


BUSINESS SIDE OF KITCHEN 213 


select a reliable butcher and grocer and a good 
place to buy fruit and vegetables. Let her give her 
orders by telephone at a certain regular time each 
day, and carry out this plan also for a month, care- 
fully comparing the results of the two systems one 
with the other. She can then readily judge which 
is the better plan in her particular case. She may 
find that marketing once a week and paying cash 
prices, combined with the telephone system for 
other days, will be more effective than either plan 
for her needs. If the family is large and the chil- 
dren grown up, the money saved by cash marketing 
may far out-weigh every other consideration. The 
question may be decided by each individual on its 
merits, since able housekeepers have proved it is 
possible to get the right kind of supplies by either 
method. 


CHECKING UP SUPPLIES 


In Chapter IV on Built-in Conveniences we have 
spoken of the importance of having a shelf or closet 
at the back entrance to receive daily supplies as 
they are left by the tradesmen. Near this closet 
should be hung a bill clip, so that the slips ac- 
companying each order may be checked up before 
the goods are put away, and the slips placed in the 
clip until the end of the month. The total amount 
on the slips should then be checked up with the total 
of the monthly statement. If any mistake has been 
made in the order, any wrong charge or any short- 
age of goods, or if the goods themselves were un- 


214 THE EFFICIENT KitG@iiaa 


satisfactory, the dealer has been called up at the 
time of delivery, and the matter corrected. A note 
of the correction has been made on the slip. Credit 
slips are kept with the charge slips, so that every- 
thing can be quickly checked and verified before 
making out the check. 

Tradesmen who do not have telephones are given 
instructions to leave a certain order of bread, eggs, 
or what not, daily or weekly. If any change is 
made, a note is left near where the goods are de- 
livered, giving the necessary instructions to increase 
or reduce the order. If slips are not left with the 
orders, a card is nailed up against the wall, on 
which each delivery is marked. At the end of the 
week or the end of the month the amounts are 
totaled up and paid. We have a general under- 
standing with all dealers that as long as they leave 
us first-class goods we make no change in the order, 
but that any inferior or imperfect goods will be 
returned. We pay promptly and make a point of 
giving a certain definite amount of trade that can 
be counted on. In this way we get the best service 
with the least expenditure of our own time and 
effort. 

THE KITCHEN RECORDS 


In order that the best methods may be carried 
out in the kitchen, and that the one who does the 
work may have in available form the recipes, menus 
and directions relating to the various details of her 
business, it is necessary to have some place in the 


}I oAoge OfIUy pue preog YUM xoq pesig ‘sarjddns 
JO 98P1OJS IOJ VsejJUeApe 0} VoOedS [[EM SUIZIIIN ‘ourqed UsyoyY uUl-zINg 








Destroy SlLOL OF KITCHEN ~ 215 


kitchen in which may be kept a complete set of 
reference cards for kitchen records. 

Very few home-makers realize how much time 
is lost through failure to keep accurate, tested 
recipes adapted to the size of the family, in a con- 
venient place and ready for constant reference. 
Somewhere in most houses this information is 
stored, but it is not available when needed. Very 
much of the cooking, for example, is done by guess- 
work. More food is prepared than is needed, and 
is then either wasted or requires special thought 
and care to warm over. 

There is a very simple way of controlling the 
situation. Make out for kitchen use a set of card 
recipes of all foods used contantly, even including 
cereals. Adapt these rules to the number of per- 
sons in the family. Keep the cards alphabetically 
indexed in a small oak box which sells for $1.50. 
Such a box 1s technically known as a “ jogger.” A 
4 by 6 card is the best size for the purpose, and it 
should be of a good grade of card-board. Fach 
recipe card ought to contain the following informa- 
tion: 

1. List of necessary ingredients. 

2. Directions for mixing. 

3. Directions for baking, with exact baking tem- 
peratures and exact time required for baking. 

4. Number of persons rule will serve. 

5. Exact time required for mixing. 

6. Cost of materials. 


216 THE EFFICIENT KiTG@Hias 


The following shows a tested recipe card with 
full directions: 
RYE MUFFINS 


I cup rye flour; I cup milk; 

I cup white flour; leo, 

Y% cup sugar; 1 tablespoon melted butter ; 
1 teaspoonful salt; 4 teaspoons baking powder. 


1. Mix and sift dry ingredients. Add gradually the 
milk, egg well beaten and melted butter. 

2. Heat oven to a temperature of 420 degrees F.* by 
turning on both burners for about seven minutes, using 
thermometer to test. Turn both burners as low as pos- 
sible to maintain this temperature. Place muffins on 
lower shelf and bake for 20 minutes. They should be 
well raised by this time and commence to brown. Turn 
on heat full for 5 to 7 minutes, when muffins will be well 
browned and ready to take out. 

3. Rule makes 12 muffins. 

4. 6 minutes are required for mixing. 

5. Material costs 10 cents. 


Such a record is valuable for the following rea- 
sons: 

1. It enables one to perform the work in the 
shortest possible time. 

2. It is possible to see at a glance the special con- 
ditions governing each single operation, so that a 
person of intelligence may be able to group to best 
advantage a number of tasks that may need to be 
watched up at the same time. 

3. It prevents wasting time in looking up details 
that cannot safely be trusted to the memory. 

4. It assures perfectly cooked food and therefore 
prevents waste of valuable materials. 


* Where thermometers are not used directions for paper 
tests may be substituted. 


Pees Slr OF KITCHEN ~ 217 


5. The baking temperatures worked out for one 
kind of food as a rule apply to all recipes of the 
same class. Thus the directions for rye muffins 
apply to all other kinds of muffins, and need not 
be repeated. 

6. It prevents small amounts of different kinds of 
food being left over, to either be wasted or take 
time and thought to serve again in some palatable 
form. 

7. It is a valuable record that can be used by any 
one as a guide for the same kind of work. Details 
slip from the memory, and a careful habit of mak- 
ing and preserving records is the greatest asset 
that any home-maker can have. 


Another serious loss of time, resulting also in 
much damage to valuable property, is caused by 
failure to keep careful directions for the care of 
equipment. The cleaning of metals, care of hard- 
wood, etc., are important tasks. Yet either no di- 
rections at all are given for their performance, or 
it must be given verbally to each new maid or out- 
side houseworker who comes in. Such directions 
should be recorded on cards and kept in a con- 
venient place in the kitchen for constant reference: 
Any housekeeper can make a set of these cards for 
herself by purchasing strong bond letter paper 7 by 
Iz. Or the directions may be written on heavy 
cards 5 by 8 in size. 


XVI 


THE HOME-MAKER’S QUIET CORNER 


F “QHIS little book has been written in vain 
if it has not been made abundantly clear 
that the business of real home-making is 

a problem for heart and brain rather than one de- — 

manding mere physical toil for its solution. 

However necessary it may be for the mother of 

a family to master the practical details of her busi- 

ness, it is, in the final analysis, an administrative 

problem. Therefore the Efficient Kitchen will 
fall far short of its purpose unless the home-maker 

' can have somewhere in the house a quiet corner 

where she can be free to do the thinking and 

planning necessary to coordinate the household 
machinery and make it run effectively. 

- The Quiet Corner corresponds to the business 

man’s office. It should if possible be a separate 

little room away from noise and interruptions, and 
should be conveniently fitted up with writing table, 
book-shelves and files. Here the day’s work is 
planned, accounts are kept and the indispensable 
housekeeping records are made and filed away in 
convenient form for handy reference. 

The cost of fitting up such an adjunct to the 

‘ 218 


Porm OUIET CORNER 219 


Efficient Kitchen may be anywhere from about 
$15.00 to $150.00. But whether the expense be much 
or little, the equipment should be of the right kind. 
The “ jigglely”’ little “ ladies’ desks’ that look so 
ornamental are the wrong kind. Much to be pre- 
ferred is a plain kitchen table with two drawers, 
which may be purchased unstained for $4.50. 
$16.00 will buy a very complete outfit including a 





Fic. 36.—Least expensive equipment 
for the Homemaker’s Quiet Corner. 


kitchen table and chair to match, a scrap basket, 
scissors, two letter files and a good supply of paper, 
pencils, memorandum pads, etc. (See Fig. 36.) 
The table and chair may be painted or stained oak, 
green or cherry to match their surroundings. 

We have already spoken of the advantage of a 
‘card system for the kitchen records in constant 
use. These kitchen records will be merely part of 
a general card and filing system covering all de- 
partments of the household needs, to be made ott, - 


220 THE EFFICIENT KITCHEN 


consulted and filed in the Home-maker’s Quiet 
Corner. The family account-keeping, for example, 
is very simple and consists of comparatively few 
items. Nevertheless it covers an immense amount 
of detail. To tax the memory with a multitude of 
facts that, in themselves are unimportant, is a great 
mistake and has been a main cause of the terrible 
waste of energy seen in many homes. “ Mother ” 
is expected to be constantly at everybody’s beck 
and call, and to be an encyclopedia of useful in- 
formation for the entire family. She must not 
only remember the details that properly fall to her 
own. work, but she must make good the short- 
comings caused by carelessness of other members 
of the family. If she does not in self-defense 
adopt a simple and accurate system of keeping track 
of things she becomes a hopeless burden bearer. 
We all know homes where the mother is con- 
stantly interrupting important work to hunt up 
some missing article for one member or another of 
the family; where hours are lost hunting for 
things that are needed but have been tucked away 
somewhere. No one can find them but “ Mother ” 
if she has put them away, and if she trusts to an- 
over-burdened memory which fails her at the most 
critical times. If she has a system, however, she can 
say: ‘“ Your winter flannels are in the cedar chest 
in a package labeled ‘ T’s Winter Flannels,’” or 
“The gloves are in the right-hand upper corner of 
my bureau drawer.’ Many women are naturally 


PEEsOUlIE ER CORNER 221 


systematic and have worked out for themselves 
simple and effective ways of conserving their time. 
Many others have good memories and can always 
remember. ‘These two classes of women need very 
little help; but there is a still larger class who are 
neither systematic nor gifted with good memories, 
but who would become the best kind of home- 
makers if they would carry out a systematic plan 
of keeping records of all information by means of 
a card system. 

We have spoken of the need of having accurate 
recipes and direction cards in the kitchen. This is 
the first step toward starting a valuable system 
which may be applied to other departments of the 
house-work. The next step is to get the “card 
habit ’? and free one’s thought from all unnecessary 
detail. The two sizes of cards best adapted to the 
use of the home are 3 by 5 and 4 by 6. Card index 
trays, such as librarians use, come to fit in ordinary 
drawers. These index trays are about fifteen 
inches long. You start the system by writing out 
on an index card the subject you want to keep track 
of. These subjects may be: Household Accounts; 
Addresses, Personal and Business; Linen Supply; 
Miscellaneous Information. Then every fact that 
needs to be remembered may be written down on 
a card under its proper grouping. In a short time 
it becomes a habit to jot things down, and finally it 
becomes almost mechanical to keep track of every- 
thing by means of the cards. 


222 THE EFFICIENT Kies 


When one or another needs to know where things 
are, or what kind and size of stockings to buy for 
John, or where you can get the best grade and size 
of bedding, you simply consult your card record, 
and save the time of looking up all these details. 
Until you begin to think about it you will not 
realize how much time you formerly wasted just 
because you failed to make unimportant matters 
automatic. 

Duplicates of all recipe cards should be kept in 
the Quiet Corner; for it is here that you plan your 
meals, and here that it will be of most service to 
have recipes grouped in a suggestive way. For 
instance: you have under one grouping Supper 
Dishes, giving a list of the supper dishes that have 
been found best adapted to the tastes and need 
of the family. Another grouping is devoted to 
Quickly Prepared Meals. Another to Emergency 
Dinners, etc. These groupings come to you in the 
form of suggestions from friends or magazine arti- 
cles. You jot them down, try them out, and add 
them, if found worthy, to your “tried and true” 
card recipe index. Often they cannot be dupli- 
cated because they have never been written down 
by any one before. For that reason one ought not 
to keep the original card in the kitchen, but should 
have a set of duplicates for kitchen use. It is also 
not necessary to have on the kitchen card all the 
detail that may be desirable for the permanent file. 
The cost of food and the time required to prepare 


THE QUIET CORNER 223 


it are needed when one plans the day’s work. In 
_ the actual doing of it one has more need of baking 
directions, exact amounts of ingredients, etc. 

The most important feature of the card system 
is to have a small oak “ jogger ”’ to be kept on one’s 
desk to hold memoranda that will serve as a guide 
to the immediate day’s work. Any special work 
for a certain day is written, say, on a card marked 
Tuesday. Perhaps Tuesday is the regular wash 
day ; but bread must be set at night and peas soaked 
for Wednesday’s pea soup. A glance at the card 
will serve as a reminder to maid or housekeeper. 
There are duties that change every day even though 
certain days are set apart for special tasks. These 
directions are written out as they are thought of, 
and each morning a card of special directions is 
given to the maid, together with the menus for the 
day. Perhaps the laundress comes once a week 
and you must remember to tell her to take special 
pains ironing the fine white dress, to set the color 
in E’s new gingham dresses, not to starch the cur- 
tains too much. So as these ideas occur to you they 
are written down on the Laundress’ card. An- 
other card is kept for the man who comes once a 
week to mow the lawn and do odd jobs about the 
house. You jot down on Brown’s card: 

Fix screens to cellar window. 

Loosen library windows that stick. 

Mow lawn. 


Transplant iris. 
New pane of glass in vestibule. 


224 THE: EFFICIENT KITCHEN 


Suppose you happen to be out when Brown 
comes, or an unexpected caller arrives. It is not 
necessary to see him, or to tax your mind with 
the list of little things that will help in making the 
next week go smoothly. All you have to do about 
Brown is to leave the card for him. 

In the same way a card keeps track of the er- 
rands that must be done next time we go to the city 
to shop. On it sizes, addresses, etc., are written 
down, so that these do not have to be specially re- 
membered. All these cards are filed alphabetically 
so we can take them out of the “ jogger’ when we 
need them. As soon as a list is done with it is 
destroyed, and a new card started. If one or two 
items still remain to be attended to they are trans- 
ferred to the new card. 

The cost of card trays and joggers for both 
kitchen and Quiet Corner will be about $5.00. 
There will be two joggers, one holding 4 by 6 
cards, and a smaller one for the desk holding 3 by 5 
cards. There will be two card trays or oak drawers 
filled with index cards, one 4 by 6, for the original 
recipes kept in the office, and one tray fitted out 
with 3 by 5 cards for miscellaneous information. 

The following memorandum shows the complete 
cost of fitting up the Quiet Corner (or Office as 
it is more prosaically called in many households) 
with the necessary furniture, filing arrangements, 
etc., required for making and keeping such house- 
hold records as we recommend : 


THE QUIET CORNER 225 


I. Least expensive outfit for the Quiet Corner : 





Kitchen table, stained oak, cherry or green ....... $ 4.50 
MOM hace lee tila sed vice ede be eee ne ene 
re eereciairtormatch table .............6020.5 2.00 
Be sce Mie roe ees eee hisiee wees 1.00 
SMR OIA cc ood ee os oe oe oe dd vss .70 
oe on TIPS, unk ap IC) CONRAN gr 1.50 
foeeerseand card trays as itemized above..,...... 5-00 

OPO 45 peu 05 5 See oie ee $15.95 


Instead of the inexpensive letter files in the above 
list one may purchase two inexpensive vertical files 
resting on a base. It consists of two sections and 
the base, and sells for about $6.00. It is similar 
to the one illustrated on page 226. It is a great 
convenience in any home, as it keeps important 
papers and letters in the most compact and con- 
venient shape. 

At the Housekeeping Experiment Station we 
have a more elaborate equipment because our needs 
are both private and professional. The outfit is 
wonderfully complete and satisfactory, and is espe- 
cially adapted to the needs of professional women, 
club women and teachers doing research work. 
It is illustrated on page 226. (See Fig. 37.) ‘The 
filing cabinet contains hundreds of topics bearing 
on. kitchen equipment, schools and their relation to 
the home, municipal problems, etc., etc. All this 
information has been gathered through personal ex- 
perience and observation, or from newspapers and 
periodicals, and therefore cannot be found in any 
library. It is carefully indexed by means of the 


226 THE EFFICIENT KITCHEN 


card system, and can be referred to at a moment’s 
notice. 

Our equipment, including a type-writer and type- 
writer desk, a revolving desk chair and the files, 





Fic. 37.—A more elaborate “office” equipment for the home- 
maker, thoroughly practical and desirable. 

costs about $150. This will be found to be an in- 

vestment that well pays for busy people. 

We have spoken of the importance of having 
a separate room for the Home-maker’s Quiet Cor- 
ner. This may seem an impossible luxury to the 
unselfish housemother, who is apt to allow all 
needs to take precedence of her own. Yet peace 
and quiet at times are all-essential to the success 
of her work, and must by some means be secured. — 

We knew of one harassed mother of nine who 
now and again achieved a quiet hour in the midst 
of most wearisome toil, by donning a certain well- 
known sun-bonnet as a signal to the members of 
her household that she wished to be let alone! 


THE QUIET CORNER 227 


Absurd and pathetic as this incident is, it never- 
theless suggests a solution of the difficulty that is 
within the reach of all. 

For the Home-maker’s Quiet Corner, like much 
else that the new housekeeping stands for, is in 
reality a way of looking at things—an attitude 
of mind. If it is once clearly recognized that 
thinking and planning is the main business of home- 
making, and if all the household is taught to recog- 
nize this fact, it will not be difficult for the mother, 
whether or not she has a separate “ office,” to be 
as free from interruptions in her special corner of 
a bed-room or living-room, as if barricaded behind 
locked doors. The main thing is to make definite 
provision for the mental aspect and mental require- 
ments of her work. Only through a right attitude, 
through recognizing the high importance of thought 
and intelligence in working out the household prob- 
lems, is it possible to win through “ villain kitchen 
vassalage”’ to glory. 


XVII 


PROGRESS SINCE I9QI14 


HE first edition of ‘‘ The Efficient Kitchen ” 

was issued in 1914, the year of the World 
War. Soon after it appeared tremendous 
economic changes took place. The price of build- 
ing materials, household equipment and_ skilled 
labor rose to unheard-of heights. The wages of 
skilled labor became higher than ever, yet the ef- 
ficiency of the average worker became markedly 
less. Everything contributed to make the cost of 
building and remodelling homes almost prohibitive. 
It was thought, after the war was over and peace 
was won, that prices would gradually decline, become 
normal, reasonable and stable. But year by year has 
passed since Armistice Day without any reduction in 
the high cost of building. Prices not only remain 
high but fluctuate. Contractors dare not give close 
estimates for doing work, as strikes and shortage 
of material arise unexpectedly and often wipe out 
all profit. They are unwilling to undertake altera- 
tion work except on a time and material basis. 
While it is possible to secure a contract price for 


building a new home, one should have very careful 
228 


~ 


Pirwunkitoo olLNCE 19r4 229 


specifications drawn up by an architect in order to 
prevent the substitution of inferior work and ma- 
terial. 

If the homemaker desires a convenient, well- 
planned kitchen it is more important now than it was 
ten years ago to study carefully the resources avail- 
able. in up-to-date equipment and the proper ar- 
rangement of the working centers in order to reduce 
labor and secure the greatest return for the money 
invested. In this new edition of ‘‘ The Efficient 
Kitchen’ a careful survey of the latest equipment 
has been made and all changes in price noted. We 
find marked progress in the perfecting of much of 
the labor-saving appliance which in 1914 was still 
in the experimental stage. The New Housekeeping 
ideas called for a changed point of view regarding 
work in the home. The logical result of a new way 
of thinking is the development of new resources con- 
forming to the new needs. America is never slow 
in responding to ideas that appeal to thought and 
invention. It is not surprising, therefore, that won- 
derful progress has been made in ten years in the 
design and perfection of appliance and in the storage 
equipment for the service room. Ten years ago the 
average kitchen was the most neglected and most 
poorly equipped room in the house. Today it rivals 
the business office in the beauty and convenience of 
its furnishings. There is a bewildering array of 
labor-saving equipment to choose from. Architects, 
contractors and manufacturers are responding to the 


230 THE EFFICIENT KITCHEN 


new idea of making the work-room of the house 
convenient and beautiful. 


THE KITCHEN GROWS SMALLER 


The roomy kitchen is rapidly giving place to the 
specialized kitchenette. This has come about partly 
from choice and partly from necessity. High 
rentals and lack of domestic workers have made this 
change practical and desirable. A more careful 
study of the storage facilities is necessary ; for every 
bit of space must be used to the best advantage. 
Ten years ago, if one wanted cupboards and cabinets 
conveniently planned, it was necessary to have them 
made to order. Today there is a wonderful array 
of ready-made cabinets to choose from, of wood or 
of enamelled steel. 


THE'DINING-ROOM DISAPPEARS IN MANY HOMES 


Not only have kitchens become smaller, but the 
tiny space allotted to the kitchen must often serve 
for dining-room as well. In many cases an alcove 
at the end or side of the kitchen is equipped with a 
built-in table and benches in the Pullman style. This 
is called “the breakfast alcove,’ or ‘‘ Pullman- 
nook.” We find this frequently in city kitchenettes 
and also in country kitchens. This idea, too, was 
born of conserving space. It has been welcomed by 
the woman doing her own work, because of its con- 
venience. In many homes each member of the 


Pook oO SINCE 1914 231 


household has a separate breakfast and luncheon 
hour. It therefore saves many trips, in serving 
“meals at all hours,” to eliminate the dining-room. 
If, indeed, the landlord has not already eliminated 
it! 

Even in larger houses and in families employing 
help, we find “the breakfast alcove” equally prac- 
tical, since it can be reserved for the use of house- 
hold workers. Such a comfortable rest corner is 
needed whether one employs resident or non-resident 
help. If it is not advisable to instal built-in equip- 
ment, one can use a drop-leaf table, and two or more 
chairs. Breakfast sets, as they are called, come in 
painted, unpainted and hard wood finish for a rea- 
sonable price. 

One cannot, however, feel that the tendency to 
conform to space-saving ideas is altogether good. 
While it is possible to eliminate the dining-room, 
the “ breakfast alcove idea’ ought to be carried out 
in conjunction with an out-of-door breakfast porch 
or specialized sitting-room. At least one meal a 
day should be served in restful and beautiful sur- 
roundings. It is quite possible to furnish the living- 
room so that it may meet this need and be available 
the year round for meals in which the family join. 
There are many kinds of furniture to choose from 
in furnishing a combined sitting-room-dining-room. 
These include gate-leg tables, nested tables, and ad- 
justable table tops, as well as wicker and mission 
furniture. The kind of furniture would, of course, 


232 THE EFFICIENT SR GRG rey 


depend on the size of the family as well as on per- 
sonal preferences. 

In a great many homes it would be possible to 
have really delightful out-of-door dining-rooms with 
growing plants to add beauty. Back yards could 
be so developed as to furnish lovely vistas of trees 
and green lawn. The rest and joy that beautiful 
surroundings bring is quite as real a need as con- 
serving time or money. As we realize this we will 
find that it is possible to bring it about. 


THE UNIT STORAGE IDEA 


One of the great difficulties ten years ago in 
recommending new ideas and adequate storage fa- 
cilities for the kitchen was the fact that everything 
of this kind had practically to be made to order. 
This involved a good deal of time and thought in 
planning and made it necessary to hire skilled cabinet 
makers to carry out the ideas. There is now a large 
variety of well-made storage equipment on the mar- 
ket of fine appearance and good workmanship. 
Moreover, the idea that has made it possible to satis- 
factorily meet this need is one that -has long been 
in use in business offices and stores, the Unit Storage 
idea. 

In its simplest form, the home has for a long time 
made use of such units in the form of sectional book- 
cases. Those who have tried the sectional book-case 
prefer it to any other portable kind; because one 
can buy just what one needs and add to it as one’s 


PROGRESS SINCE 1914 243 


library increases. When one moves, it can be taken 
apart, packed in strong cartons and carried to the 
new home. Since it may be installed in long lines 
across the entire width of the room or set up as 
single units to fit smaller spaces, the sectional book- 
case adapts itself to the new home as well as it did 
to the old. The only difference being that it is now 
assembled in a new way to fit the new space require- 
ments. 

The business man has for a long time been able to 
avail himself of the Unit Storage plan in equipping 
his office with filing cabinets. Home-makers may 
be very grateful that this new idea has been devel- 
oped in cupboards and cabinets to meet every storage 
need of the kitchen. While these cabinets are ex- 
pensive in first cost, they are very well made and 
will last many years. 

, Those who cannot afford to purchase this beau- 
tiful and convenient equipment can carry out the idea 
in home-made cabinets on the same plan. The possi- 
bilities of home-made furniture have been brought 
to the attention of the home-maker through Miss 
Brigham’s book on “ Box Furniture.” In planning 
units for camps and inexpensive homes one can use 
ordinary packing boxes of the right size; or the units 
may be made of lumber to match the trim of the 
kitchen. The open shelf system, described on pages 
49-53 of “ The Efficient Kitchen ” is also an inex- 
pensive method of obtaining Unit Storage. The shelf 
may be a long one or may be made up of several 


234 THE EFFICIENT. KITCHEN 


shorter lengths to give the needed capacity and to 
utilize the wall space to best advantage. Thus we 
see that convenience is not dependent upon the price 
of material used, but upon the idea itself. 


HOW TO USE THE UNIT IDEA TO BEST 
ADVANTAGE 

One must decide, at the start, upon the make of 
cabinet one is to instal; for they should all be pur- 
chased from the same manufacturer so that they will 
match in. design, height, etc. One usually begins 
with the kitchen cabinet. To this one adds units in 
which to store china, utensils, brooms and cleaning 
outfit, a cupboard above the sink, a cereal and plate 
warmer (Fig. 6) and ironing board cabinet. These 
may be grouped near the kitchen cabinet, or as sep- 
arate units, conforming to the idea of scientific 
grouping described in Chapter ITT. 


ELECTRICITY REPLACES DOMESTIC SERVICE 


While labor-saving electric appliance for the home 
has been on the market for at least twenty-five years, 
it is only within the past ten years that it has come 
to be regarded as a substitute for domestic service. 
The rapid development along this line dated perhaps 
from the shortage of help during war time. Women 
who had never done their own work before were then 
forced to do it, and began to welcome equipment 
that lightened the burden. The money formerly 
spent for household workers was now spent in instal- 


PROGRESS SINCE 1914 eee 


ling this wonderful new equipment. It proved to 
be an investment that paid. Electricity has enabled 
the housekeeper to overcome the drudgery and bur- 
den of housework; to shorten her working hours 
and to devote more time to outside interests. By 
securing and using the ballot, women have now a 
means of actively co-operating with men in freeing 
the home from trust control. We therefore find 
a very different attitude regarding the purchase of 
labor-saving equipment. It is now considered in the 
light of a paying investment and not as a luxury 
that only the rich can afford. 

In a recent report by the Smithsonian Institute 
a strong plea is made for the extension of electric 
power service to country districts, so that farm 
women may universally avail themselves of elec- 
tricity. This report advocates the installation of 
electric equipment costing over $1,400, because it 
would enable the farm woman to do her work with 
half the labor and thus be a paying investment. 
Predictions are made by competent authorities that 
electric power consumption will, in 1937, be six 
times what it is today. 


ELECTRIC EQUIPMENT IS TODAY WELL 
PERFECTED 


The following equipment has reached an almost 
perfect development in the last ten years and can 
now be selected on a record of service. Just how 
much of it one instals should be decided by the 


230 THE EFFICIENT: RIT@REN 


amount of work to be performed and the value of 

the home-maker’s time. Under right conditions 

each appliance will be found a profitable investment. 
The operating cost of these items of equipment is 

not high, except for ranges and hot water heaters. 

In giving the list we have placed at the top those 

which are most needed in every home. 

Electric iron. 

Small electric appliance—percolator, toaster, etc. 

Electric washing machine. 

Electric vacuum cleaner. 

Electric waffle iron. 

Electric fireless cooker. 

Electric fan. 

Electric radiator. 

Electric dish-washing machine, 

Electric range. 


Electric ironing machine. 
Electric refrigeration. 


FURNISHING THE HOT WATER SUPPLY 


The improvement in equipment for heating the 
water supply of the house, during the past ten years, 
has been chiefly in three types of appliance. 

I. In the simple type of laundry and tank heaters 
illustrated on page 75, Fig. 7. There has been a new 
kind of section invented which can be installed in 
such heaters and which is not affected by the chem- 
ical action of any kind of water. The result is clean 
hot water, free from any discoloration or deposit. 

II. A great improvement has been made in the 
type of heater illustrated on page 81, Fig. 10. This 
type has now been perfected, as illustrated on page 


PROGRESS’ SINCE 1914 237 


83, Fig. 11, into what is called Automatic Storage 
Systems, which come both in gas and electric ap- 
pliance. As we stated in describing this type of 
heater, it is constructed on a better principle than 
the type of heaters outside the boiler, because it con- 
serves heat better. Realizing this, manufacturers 
have spent a good deal of money perfecting the 
burner and automatic attachment. By this auto- 
matic device the heat of the water is maintained at 
any desired temperature. The gas is lighted, the 
thermostat set, and when the cold water reaches the 
degree of heat desired, the gas is automatically shut 
off. When the temperature falls below the given 
point the gas lights again automatically, always 
maintaining the given temperature. The tanks 
should be insulated. A heater is on the market 
which has an insulated tank with beautiful gray 
enamel finish, attractive enough so that the tank may 
be located in the kitchen. 

III. Great improvement has been made in kero- 
sene hot water heaters, increasing their efficiency 
by using two burners instead of one. This. kind of 
heater is used especially in country districts where 
gas is not available and by those who cannot afford 
the extra operating cost of electric heating. They 
give very good results if the directions for care and 
cleaning are followed. 


238 THE EFFICIENT KITCHEN 


HEATING THE WATER IN WINTER BY MEANS OF 
FURNACE COILS 


On page 73 attention is called to the loss of heat- 
ing efficiency if the furnace is used to heat the water 
supply of the house by means of coils located in the 
furnace or attached to the furnace. Still the prac- 
tice is very general of making the furnace perform 
this extra service. Some heating contractors esti- 
mate that it requires 20 per cent more coal to run a 
furnace so equipped. Nevertheless, it is true that in 
many parts of the country the period of intensely 
cold weather lasts but a short time. During the rest 
of the year the furnace does not need this extra 
capacity for house heating, and can perform both 
tasks. It will, of course, cost more in fuel, but no 
more in time and labor. We therefore find that the 
practice has many advantages for climates where the 
temperature is variable throughout the winter. Fur- 
naces now come equipped with two-cored openings 
for the installation of coils. The plumber charges 
from $12.00 to $15.00 to furnish and instal coils. 
In some localities where there are lime deposits from 
the water, the coils must be renewed every three to 
six years. [he renewal costs usually five to seven 
dollars. 

For steam and vapor furnaces a special type of 
casting, with coils inside, is attached to the furnace. 
This costs, installed, approximately twenty-five dol- 
lors. 


PROGRESS SINCE r1or4 239 


CHANGES IN WALL TREATMENT AND FLOOR 
SURFACE 


The small kitchen needs superior paint and more 
constant renewing of paint than large kitchens; for 
the cooking vapours are concentrated in smaller 
space. When mixed with dirt, and especially with 
soft coal dust, this greasy film is. very hard to re- 
move without damaging the appearance of the paint. 
A new method of starching the kitchen wall has been 
developed, which enables one to clean the paint semi- 
annually with little effort and without marring its 
appearance. After the paint is dry, a thin solution 
of starch is applied to the walls, using a very wide 
brush, like a whitewash brush. During the year the 
dirt settles in this starch and may be removed by 
washing off the starch with warm water in which a 
solvent is dissolved. The paint is now fresh and 
clean. The starch treatment is again applied and 
protects the walls until the next cleaning time. This 
work may be done by a painter or can be done by a 
member of the family. 

A superior method of laying linoleum has also 
been perfected in the last few years, by which lino- 
leum is laid over lining-felt. The felt is pasted to 
the floor and the linoleum pasted to the felt. The 
edges and seams are sealed by cement, so that no 
water can get under the edges through careless mop- 
ping. By this method, a softer, warmer floor is 
secured and the wearing quality is greatly increased. 


240 THE EFFICIENT Kita 


It is also possible, by using this method, to lay 
linoleum over concrete floors, using it as a rug, and 
leaving a uniform border of concrete around the 
edge. The cost of laying linoleum in this way is 
ninety cents per square yard, which covers the cost 
of lining-felt, paste, cement and labor. This addi- 
tional cost is justified for rooms which receive very 
hard wear, and can be considered a permanent in- 
vestment. 

The practice of using rubber mats for the kitchen 
is now quite general. Small rugs may be purchased 
for $1.50 each; or one may buy rubber matting by 
the yard and cut it in suitable sizes to protect the 
floor in front of the different centres. Separate 
rubber stair treads, costing twenty-five cents each, 
are useful to use in the sink to protect the surface. 


APPEARANCE AND HIGH COST OF EQUIPMENT 


The new equipment is beautiful, easily kept clean, 
well designed and very expensive. ‘There seems to 
be a universal demand for equipment that is attrac- 
tively finished. Plain but equally serviceable models 
of stoves, cabinets, etc., do not sell well. For those 
who can afford the beautiful finish and the details 
that add to the appearance but not to the intrinsic 
usefulness of an article there is every reason to pur- 
chase it. But there are many who select equipment 
judging by appearance alone. Instead of looking up 
the record of the manufacturer, or making any study 


, PROGRESS SINCE 1914 241 


of the construction of a given piece of equipment, 
they are carried away by external appearance and a 
slightly lower cost. A special caution for the inex- 
perienced. is therefore necessary. Do not be be- 
guiled by a plausible salesman into purchasing any- 
thing but the best of its kind. There is usually not 
much difference in price between the best and an 
imitation of the same thing. Either buy the best or 
purchase sensible, well made, plain apparatus that 
carries a guarantee for honest construction. 

Let no home-maker be discouraged who cannot 
afford the beautifully designed storage cabinet, one 
unit of which is illustrated on page 116. We have 
time and again fitted up kitchens conveniently and 
inexpensively by converting an old piece of furniture 
into a well-planned storage cabinet. When painted 
or varnished to match the trim of the kitchen it was 
attractive in appearance as well as convenient. 


iia tL OMEN OF THE*RUTURE 


All women look forward to the day when modern 
invention will free them from the multiplicity of 
details summed up by the word “ housekeeping.” 
It is especially desirable that home-making cares be 
simplified for mothers and professional women. 
Neighborhood co-operation could do much to bring 
this about. Groups of families could unite in solv- 
ing problems of laundry work, cooking and market- 
ing. Kitchenettes would not need, then, to be 


242 THE EFFICIENT KREG 


equipped for carrying on so many tasks. In some 
localities it has already been demonstrated that soup- 
making, baking of roasts, bread, pastry and cakes 
can be done as well in central kitchens and just as 
economically. In other localities well-cooked meals 
are prepared and delivered hot to individual fami- 
lies by using the wonderful thermos containers. 
When co-operation thus simplifies the work of the 
individual home, kitchenettes can be planned to carry 
on only the lighter tasks of assembling, storing and 
serving food. More time could then be spent in 
serving food in an attractive way. The home would 
not lose by having some of its burdens removed. 


SOFT WATER FOR KITCHEN AND LAUNDRY USE 


An adequate supply of soft water is very advan- 
tageous for many home processes. When soap is 
used with hard water it leaves a deposit which sticks 
to the enamelled surfaces of the lavatory, bath tub, 
kitchen sink, and laundry tubs. This deposit greatly 
increases the labor of keeping this equipment clean. 
Hard water also considerably increases the danger 
from lime scale in the coils of the hot-water heater, 
ultimately causing the replacement of expensive 
plumbing equipment. In laundry work, this lime 
sediment settles in the fiber of the fabric, and unless 
removed by careful rinsing weakens the fiber and 
ultimately destroys the clothing. It is therefore both 
a convenience and an economy to have an adequate 


PROGRESS SINCE Tor4 243 


supply of soft water. There are three ways of se- 
curing this. The first is the old-fashioned method 
of building a cistern to collect the rain water from 
the roof. A simple pitcher pump connected with 
the cistern will furnish soft water for kitchen and 
laundry. This method is comparatively inexpensive. 
The second system requires the installation of a 
pressure pump which forces the cistern water 
through the hot-water system and to the faucets at 
the kitchen sink, lavatories, and laundry tubs. This 
equipment costs around $200.00. It is very impor- 
tant that the cistern be well constructed and equipped 
with an efficient filter. The third method of secur- 
ing an adequate supply of soft water involves the 
installation of a water softener of the zeolite type. 
The city water supply passes through the softener 
and is thereby freed from the destructive salts of 
lime and magnesia. This type of softener is rather 
expensive but extremely satisfactory except for ex- 
cessively hard waters. It costs in the neighborhood 
of $250.00. 


PRICES FOR CONVENIENT REFERENCE 


HOT WATER HEATING SYSTEMS 


Group I: 


1. Automatic Storage Systems: 
ICO st Re $100.00 to $150.00 
Electric, installed—if price of tank is included 
$110.00 to 125.00 
DRI MStATINATICOUS-PAS 26. e.c. sc cececses $155.00 to 215.00 


244 THE. EFFICIENT KITCREN 


Group II: 
1. Water back in kitchen range, 30-gallon boiler. .$ 27.50 
2. Coal-burning heater, 30-gallon boiler.......... 55-50 
With improved water section (22... aeeeeee 61.50 
3. Circulating water heater—indirect or outside 
boiler 2s. caaklen + es le ae 50.00 
Direct, with gas burner inside boiler) =e 40.00 
Circulating water heater—kerosene with boiler: 
One burner... 4.5. . dos Se eo 60.00 
Two burner ssc. sss sccm’ ep celta en 70.00 
Group III: 
Water heated by means of furnace coils for fur- 
naces equipped with core openings, $10 to.. 26.00 


The figures given above include average cost, installed. 
Accurate estimates should be secured from local plumbers, 
as there are many makes of appliance and installation costs 
vary. In localities where hard water causes corrosion | 
insist on estimates which specify brass pipe in connecting 
appliance to boiler. 


AVERAGE COST OF RELIABLE ELECTRIC 


EQUIPMENT 

Dish-washing machine, household size .......... $145.00 
Fan, for ventilation as well as cooling air ....... 17.50 
Fireless cooker, with equipment ...50.)). eee 35.00 
Hot-water heating system, electric, installed (price 

of tank not included)... oes $95.00 to 105.00 
Iron, 6-Ib, size... 24). +. 2 i.dn ecg en 6.75 
Electric Ironing Machines: 

44” roll, electric driven, gas heated roll...... $160.00 


44” roll, electric driven, gasoline heated roll.. 190.00 
44” roll, electric driven, electric heated roll... 215.00 


The installation will cost from $10.00 to..... 15.00 
Percolator, +... i+ ss. «0,0 > « « «09h 18.00 
Radiator, for supplementary heating, 10” size..... 17.50 
Range, different sizés:.. 5 1.25 cae $60.00 to 225.00 
Refrigeration or ice-making appliance ........... 195.00 


Table stove with special attachments... J. J.0) 12.50 


PROGRESS SINCE to14 245 


ET Cif W ioe Say a'y ova kk pe eS we $ 9.00 
Peer cleaiier, Pap-stick type’ ..........00s000- 40.00 
ON ee cc ce beta eka eees 15.00 
PIII TIA MICS yey eka ole vce eee ee es $110.00 to 165.00 


To some of these appliances the cost of installation must 
be added. 


1924 PRICE OF BUILDING MATERIALS 


Cement and composition flooring, includes base-board and 
laying per sq. foot, 50 to 60 cts. 

Flooring, 6-inch No. 2 flooring, if floor is to be covered 
with linoleum, $4.50 per 100 feet. 

Flooring, hard-wood, 2'%-inch % N. C. pine, flat-grained, 
kiln-dried. $8.50 per 100 feet. 

Glazed tile (price includes baseboard and laying), $1.25 to 
$1.75 per square foot. 

Kalsomine, one coat glue or varnish sizing and one coat 
kalsomine, 20 cts. per square yard. 

Linoleum, best grade inlaid, new patterns, $3.00 to $3.50 
per square yard. 

Linoleum, best grade inlaid, discontinued patters, consid- 
erable reductions. 

Linoleum, printed, D grade, 85 cts. to $1.25 per sq. yard. 

North Carolina pine flooring—see Flooring. 

Paint for walls, floor, etc., per sq. yard, 20 to 8o cts. 

Rubber mats, $1.50, or cut in strips, $1.25 per yard. 

Rubber mat for sink, stair treads at 25 cts. each. 

Washable oil cloth paper, sold by roll, average price per 
sq. yard, 40 cts. 

gaat sold in sheets, strip 30 inches wide by 6 ft. costs 
3.00. 


aVvErAGeePRICE OF SKILLED LABOR 


PRPS Nas ols ee ccs e's $1.00 per hour and up. 
TOT CT: ee 1.65 per hour. 
Beer iay linoleum ........ 1.00 per hour. 
Papert mane shades .......... 1.00 per hour. 
a aS ee 135 per hour: 
Peer Ge 6d ibs, < aisle ae d's so 1.35 per hour. 
AON oot ea ee 1.50 per hour. 


USCS RLU ag a 1.50 per hour. 


GROSS ARY. 


The vocabulary of the new housekeeping is often 
a source of confusion to housekeepers. Unfamiliar 
words are used, or perfectly familiar words are used 
in a new sense. Certain technical or trade words are 
also necessary in describing processes or giving direc- 
tions for construction. 

Built-in-Conveniences— As used in the Efficient 
Kitchen refers to shelf room, closets built into the 
wall, etc, and such other home-made contrivances as 
a carpenter can instal. | 

Cleat.— “ A strip nailed or otherwise secured across 
a board, post, etc., for any purpose, as for supporting 
the end of a shelf”’ (Century Dictionary). In this 
book cleat means a narrow strip of wood nailed to 
the wall, from which brooms, mops, etc., may be sus- 
pended. 

Fixed-Equipment.— Refers to the kind of equip- 
ment that must be permanently located, such as sink 
stove, etc. 

Grill_— A flat perforated metal shelf to fit over the 
top of a steam or hot water radiator in kitchen or 
dining-room. Used for drying kitchen ware and keep- 
ing dishes warm in kitchen where there is no kitchen 
range. | 

Insulation.—‘ That state in which the communica- 

247 


248 GLOSSARY 


tion of heat to other bodies is prevented by the inter- 
position of a non-conductor: also the material or sup- 
stance which insulates.” 

Pantry.— Technically “an apartment or closet in 
which provisions are kept or where plates and knives 
are cleaned.” In this book the term refers to the smaii 
intervening room between kitchen and dining-room, 
often called “ Butler’s Pantry.” 

Radiator.— Defined in the Century Dictionary as 
“Anything which radiates: anything from which rays 
of heat emanate or radiate. Also a part of a heating — 
apparatus designed to communicate heat to a room 
chiefly by convection but partly in some cases by 
radiation.” 

The term is used in The Efficient Kitchen to apply 
to the soap stone or iron discs which are used as the 
heating agents in fireless cook stoves. Also used to 
designate the steam or hot water coils used to heat a 
room. 

Stove.— Defined in the Century Dictionary as “A 
closed or partly closed vessel or receiver in which 
fuel is burned, the radiated heat being used to warm 
a room or for cooking.”’ In common usage the word 
“stove” and “range” are used interchangeably, but 
manufacturers of coal stoves and ranges make a tech- 
nical distinction. A “stove” has the collar for the 
smoke-pipe in the top at the end opposite the firebox 
and has two oven doors on opposite sides. A “ range” 
has the collar for the smoke-pipe at right angles to 
the firebox, in the middle of the top at the par and 
has but one oven door. 


GLOSSARY els 


Thermos Bottle A bottle having a double wall so 
insulated as to retain the heat or cold in the liquid 
placed in it. 

Vent Valve— A safety or poppet valve placed in 
the cover of a fireless cook stove to allow steam to 
escape when the pressure inside is sufficient to lift the 
valve. The valve makes roasting and baking possible, 
without the necessity of opening the cooker to release 
the surplus steam. 





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“aa 





~— 


INDEX 


Account KEEPING, 199, ~ 206, 
220, 221 

Administration, 9, II 

es wate, 127, 133, 140, 160, 


184 
Alcohol, denatured, 96 
Alcove, breakfast, 230-231 
Aluminum, care of, 179, 183- 
184 
double boiler of, 147 
lining to fireless cooker, 150 
steamer, 154 
tea-kettle of, 162 
Analysis, of expenses, 205 
of processes, 37-39 
_ Asbestos, 75, 76, 82 
“erenitect, 14, 15, 18, 10, 26, 
- 2220 
Ash can, 90 
Ash sifter, 114 
Automatic, 82, 83, 84, 86, IIo, 
222, 237, 243 


BaGs, 135, 142, 159, 173 
for cracking ice, 142 
Batrel, 173, 174 
Boiler, clothes, I91, 195, 196, 
197 
hot water, 72, 74, 75-82, 85, 
86, 237 
Brass, care of, 184 
‘ Bread, box, 42, 43 
cutting of, 39, 130 
slicer, 157 
Break fast, 
alcove, 230 
sets, 231 


CABINET, 233 
for fireless cooker outfits, 
150-151 


251 


Cabinet, Cont. 
for ironing board, 234 
kitchen, 116-118, 230, 234 
built-in, oppos. page 214 
space saving, 168 
Card system, 215, 218, 22I- 
226 
cost of outfit for, 225 
Care of aluminum ware, 179, 
183-184 
Cellar, cold closet in, 56, 207 
Cement, cost of, 245 
Chemicals, for cleaning, 58, 60, 
180, 185, I9I 
Children, 10, 60, 61, 62, 188 
Cistern, for soft water, 243 
Cleaning, cloths, 17, 59, 60, 61 
implements and tools, 59, 
60, 180-181 
materials, 180 


Cleaning outfit, 17, 60, 134, 
ey See 
cost of inexpensive, 134, 
142 
special place for, 47 
Cleat, 60-62 


Closet, 58, 50, 126 
cold, 54-56, 126, 188, 189 
for children’s wraps, 61, 62 
for cleaning outfit, 17, 58, 
60 
for groceries, 48, 213 
for incoming supplies, 57, 
213 
for keeping dishes warm, 
for light housekeeping, 164 
for provisions, 52-53 
for wraps, 17, 47, 61-62 
ee for cleaning, 17, 59, 60, 
I 


252 


Coal, for cooking, 63, 65, 89- 
OI 
for heating water supply, 
70-79 
provision for storage, 62-63, 


114 
supply governed by monop- 


oly, 

Coal box, 47 

Coal range, 64-66, 86, 87, 80, 
90, OI, 113-114, 137 


separate flue needed for, 25 
Coal stove (see Range), 91, 
171, 487 
Coat-bar, 61-62 
Cold ee facilities, 53-56, 
{2 
for vegetables, 47, 56, 126 
Concentration of working 
processes, 14, 44 
illust., page I56a 
Conserving energy, 9, 15, 37, 
42-44 
heat 97, 3207 
Containers, 42 
for cooking supplies, 118 
for cooked food, 133 
sanitary care of, 188-189 
Copper, care: of, 184 


DINING-ROOM, 230 
Dishes, for cooked food, 41, 
132, 133, 140, 141 
grouping of, 43 
Dish-washing, 15, 16, 175-170, 
182 
care of hands after, 179 
facilities for, 15 
getting dishes 
176-177, 182 
outfit to lighten, 176 
simplification of, 175-179 
Dish-washing machine, 175 
electric, 236 


ready for, 


ELECTRIC APPLIANCES, 94, 97, 
98, 235, 236 
current, 83 


INDEX 


Electric Appliances, Cont. 
dish-washing machine, 236, 
244 
fan for ventilation, 244 
fireless cooker, 94, 115, 143, 
145, 157, 162, 167, 236 
hot water heating system, 
86, 244 
ice-making equipment, 124 
iron, 97, I91, 193, 194, 195, 
236, 244 
ironing machine, 
244 
laundry equipment, 198, 236 
percolator, 236, 244 
radiator, 236, 244 
range, 94, 98, I14-115, 157, 
236, 244 a 
refrigeration, 124, 236, 244 © 
stove, 65, 66, 105 : a 
toaster, 158 
waffle iron, 245 
washing machine, 
Electricity, 26, 96, 115, 16 
displaces domestic service, 
234-235 
for cooking, 93-94, 127, 166 
for light housekeeping, 166 
to light kitchen, 12, 26 
wiring for, 97-98 
Equipment, price lists of, 13I- 
143, 157-159 
considerations 


197, 236, 





in choosing, 


coordination of, 37-43 

cost of inexpensive outfit of, 
136 

‘ cost of liberal outfit of, 143 

for dining-room, 158-159 

for light housekeeping, 144, 
163-169 

for small family, 143-144 

labor-saving, 9, 129, 130, 
145-150, 220 

miscellaneous, 134-135 

of Colonial kitchens, 127-128 

perfected, 235-236 

principles governing selec- 






INDEX 


tion of, 96, 128-129, 161- 
162 
promoting accuracy, 130 
scientific grouping of, 40-42 


FIRELESS CooKER, 96, 106, I12, 
129, 134, 137, 145-149, 153, 
167 
advantages of, I5I 
advantageous use of, 
148 
as a fuel saver, 128, 146 
care of, 149 
combination gas stove and, 
II2 
cost of, 134, 143 
development of, 92 
essentials of good makes 
of, I50-I151 
location of, 42 
stand for, I50-I51 
used with gas stoves, 106 
used with kerosene stoves, 
94, 105 
Floor, 31-35, 239, 245 
cement, 34-35, 245 
cost of, 32-33 
hardwood, 33, 246 
treatment of, 33 
Floor covering, 
240 
Flue, 17, 25 
Food warming, 66, 68 
Frying pans, care of, 183 
Fuel, 16, 62, 65 
choice of, 88-98 
Furnace, heating water sup- 
ply, 73-74, 84, 238 


145- 


31-33, 239- 


GARBAGE, 47, 170-174 
box to conceal, 172 
collection of, 171, 174 
daily care of, 173-174 
Gas, advantages of, ix, 9I-93, 
105 
for burning garbage, 170 
for heating hot water sup- 
ply, 80-86 


253 


Gas, Cont. 
for light housekeeping, 1605 
for lighting kitchen, 26 
Gas heaters, 80-85, 237 
cost of, 243-244 
different types of, 80-8s, 
237 
Gas kitchen, 67 
Gas oven, 67, 107-108, 109 
Gas ranges and stoves, 67, 9I- 
93, 106 
choice of, 107-112 
cost of, 108, 109, I10, III 
construction of, 107 
Gas and coal combination 
ranges, I12-1I14 
Granite ware, care of, 184 
Grill, 67 


Hanps, care of, 179 
Heat control, I10-11I 
Heating systems, 57 
the home, 105 
Heating water supply, 70-87, 
243-244 
by means of coal range, 64- 
65, 105 
by means of coils in fur- 
nace, 73-74, 84, 86, 238, 


244 
by means of gas heaters, 80- 


by means of kerosene heat- 
ers, 85 
by means of laundry stoves, 
74-79, 230 
cost of, 243-244 
Home-maker, x, xili, I, 4, 10, 
Tigweiowalo 
Home-making, author’s ex- 
perience in, vi-xii 
controlled by circumstance, 


10 
successful, 11 
Hot water heater, location 


and care of, 79 
Hot water heating (see Heat- 
ing water supply) 


254 
Hot water supply, 70, 76, 79, 
82, 84, 86 
Housekeeping Experiment 


Station, 1x, x1, 70, 77). ee, 
179, 201, 208, 225 


IcE-MAKING APPLIANCE, 
236 
Insulated ovens, III 
Insulation, 82, I19, 123, 238 
Tron, electric, 191, 236, 244 
Ironing (see Laundry work), 
192 
board, 195 
illustration of, 195-196 
labor-saving equipment for, 
193-194, 195-196 
reducing amount of, 
192 
upstairs room for, 192 


124, 


IOI, 


Jacket for hot water boiler, 
Fa-T ase 7 597 Opts Tego TOs 
82, 85 

Jogger, 224, 225 


KALSOMINE, cost of, 29, 245 


Kerosene, 86, I12, 113, 187, 
237 

advantages as a fuel, 94, 96, 
165 


for cleaning, 182, 187 
heaters, portable, 66, 85-86, 
237, 244 
law regulating specific grav- 
ity of, 96 
safety of, 96 
to heat kitchen, 66 
to light kitchen, 26, 27 
Kerosene ranges, 105, 
113, 136 
repair parts to, 95 
Kitchen, advantages of small, 
13-14, I90, 230 
artificial lighting of, 26-27 
as a training school, 11 
awkwardly arranged, ix 
business side of, 199-217 


rZ- 


INDEX 


Kitchen, Cont. 
care in planning, 9, 17-19, 
229-230 
choice of methods and ma- 
terials for, 19, 20 
concentration of processes 
in, 16, 44 (illustration, 


page 156) 

cost of building materials 
{0r, 228. 243 

cost of furnishing, 135-138, 
142-143 

cost of skilled labor in 


building, 243 

cost of wall finish, 28-30 

flue connection of, 17, 25 | 

finish of walls and ceiling 
of, 27-30 

grouping of equipment in, 
9, 37-44 

heating of, 16, 64-66 

in Colonial days, 12 

large, 12, 13 

needs of modern, 4, 13, 14- 
19, 26 

of the future, 229, 241-242 

outfit of paper for, 161 

places for utensils in, 51-53 

plumbing, 17, 103-104 

lists of equipment for, 127- 
144 

records, 214-217 

relation to flues, etc., 25-26 

relation to other rooms, 21- 
23 

selection of fixed equipment 
for, 99-126 

selection of labor-saving 
equipment for, 145-162 

size of, 13, 14, 20-21, 230 

small conveniences for, 160- 
161 

small necessities for, 
160 

table, 116 

remodelled, illustration fac- 
ing pages 44, 130, 156 

with butler’s pantry, 21-22 


159- 


INDEX 255 


Kitchen, Cont. 
without closet facilities, 48- 


49 
Kitchen cabinet, 17, 47, 116- 
118, 140, 214 
Kitchen floor, 31-35 
cement preparation for, 34- 


35 
daily care of, 187-188 


linoleum for, 31-35, 239- 
240 
tile for, 35 


treatment of, 33-34 
Kitchen walls and ceilings, 27- 


30 
cost of wall finish, 28-30 
tile for, 30 
treatment of old, 29, 239 
Kitchen windows, arrange- 
ment of, 17, 23-25, 164 
Kitchen woodwork, 35-36 
Kitchenette, 20, 28,. 51, 52, 
Peremetetretne, 104) + 168, 
230 
illustration of, 94, 130 
of Pullman system, 123 
refrigerator, 122 
sink, 100, 168 


LABOR-SAVING, Vili 
equipment, 9, 120, 145-162, 
176 
laundry equipment, 193-197 
Laundry (see Ironing and 
Washing), 190-198 
arrangement for, 17 
cost of outfit for, 138, 194- 


197 
problem solved, 198 
soft water for, 242-243 
small upstairs, 20, IQI 
Laundry heater, 75-77, 86, 136 
advantages of, 75, 76, 136 
best location for, 79 
care of, 79 
cost of installing, 76, 136, 
143, 244 


cost of maintenance, 77, 136 


Laundry tubs, 
portable, I91, 197 
stationary, 190 
Laundry work, 
not adapted to kitchen, 190 
reduced in amount, 192- 
193 : 
solved by cooperation, 190 
Lighting, 23 
artificial, 26-27 
Light housekeeping, equipment 
for, 163-169 
Linen, dining-room, 44, 158 
kitchen, 134, 142 
Linoleum, accuracy in meas- 
uring. 31 
advantages as a floor cover- 
ing, 31-33 
cost of, 245 
superior method of laying, 


239-240 
Lists, 

of articles to group near 
range, 40 

of articles to group near 
sink, 40 

of articles to group near 
table, 41 

of articles requiring special 
storage, 42 

of advantages of electric 
iron, 194 

of advantages of gas as a 
fuel, 93 

of advantages of gas stove, 
108 


of cleaning chemicals, 180 

of cleaning cloths, 180 

of cleaning implements and 
tools, 180-181 

of desirable dining-room 
equipment, 157-159 

of electric equipment, 236, 
244-245 | 

of groceries, 209-210 

of housekeeper’s tools, 181 

of hot water heating sys- 
tems, 86, 243-244 


256 


Lasts, Cont, 

of labor-saving equipment, 
157-158 

of laundry equipment, 197 

of necessary kitchen equip- 
ment, 131-143 

of paper outfit for kitchen, 
161 

of requirements of fireless 
cookers, 150 

of requirements of refrig- 
erators, 124-125 

of small kitchen 
veniences, 160 


con- 


Maw’s Sittinc Room, 20, 66 
Mats, rubber, 240, 245 


NEWSPAPER, kitchen uses for, 


135;° 150) 101) ,.173, > 183 
nickel ware, care of, 185 


OPERATING Cost, 84, 87, 96 
Ovens, elevated, 109, I12 
enamelled lining to, 108 
gas, 107, 108, 109 
portable, 60, 95, 108, 109 
Oven thermometer, 90 


PLATE AND CEREAL WARMING 
CLoseETs, 68, 69, 234 
illustrated, 68 


Paint, for kitchen floor, 33-34, 


245 
for walls, 20, 245 
for woodwork, 35-36 
Paper, washable oil-cloth, 30, 


245 
Pantry, butler’s, 21-22, 42, 43 
storage, 209 
Percolator, 166 
Place, for coal bin, 63 
for kitchen fuels, 62 
for kitchen utensils, 51 
Planning the kitchen, “12-36, 
229 
Plaster, 10, 27-28 
Plumbing, 85, 99, IOI, 103 
Pot covers, 160 


INDEX 


Price lists, of building ma- 
terials, 245 
of cost of electric appliance, 
159, 244-245 
of hot water heating sys- 
tems, 243-244 
of labor-saving equipment, 
157-158, 150, 244-245 
of necessary kitchen equip- 
ment, 131-143 
of skilled labor, 245 
Principle, in choice of con- 
tractor, 20 
in choice of equipment, 96, 
128 
in choice of materials and | 
methods, 19 
in grouping equipment, 4 
of banking, 203 
of conservation, 5 
of scientific grouping, 44 
of engineering, x 
of kitchen construction, 14 
of kitchen efficiency, 44-55 
of kitchen management, 188 
Processes, automatic, 9 
analysis of kitchen, 37-40 
analysis of dining-room, 43- 
44 
concentration of working, 44 
coordination of, 16, 44 
housekeeping, I0 
Provision for keeping food 
cold, 17, 47 
for keeping food warm, 17, 
47, 57, 66-69 
for kitchen waste, 47 
Pullman, kitchenette, 123 
style, 230 
work, 230 
Pump, pressure, 243 


QuIET CoRNER, cost of equip- 
ment for, 225-226 
need of a, 219-228 


RapiaTor, for keeping food 
warm, 69 


INDEX 257 


Radiator, Cont. 


to heat kitchen, 66, 143 

of fireless cooker, 115, 146, 
148, 150, 167 

pantry, 68 

Radiation, prevention of loss 

by, 75, 81, 82, 85 

Range (coal), advantages of, 
89-91, 105 

connected with flue, 25 

Casrut, Of, 114,137, 143 

- cost of installing, 91 

daily care of, 187 

description and uses of, 89- 


OI 
displacement of, 89 
economical management of, 
72, 80, 90, QI, 105 
equipped with chute, go 
equipped with thermometer, 


90 
kitchen heated by, 64-66 
wastefulness of, 65, 72 
water supply heated by, 71- 
73 137 
Range, coal and gas, 114 
electric, 98, 114-115, 236, 


244 

kerosene, 95, 96, 105, II2- 
113 

gas. (see Stoves) 

Records, advantages of care- 
ful, 204; 214-217, 219 

complete, 205 

for care of equipment, 217 

kitchen, 199, 214-217 

of cooking, 216 

of cooking temperatures, 146 

of fuel expense, 74, 77, 78 

of heating cost, 74 

topics included in, 199, 215 

Refrigerator, 17, 43, 47, 118- 
120, 137, 142 

chest, 134, 165 

circulation of air in, II9- 
Fao) 1222125 

daily care of, 125-126, 188 

different types of, 121-123 


Refrigerator, Cont. 
drain pipe of, 124 
equipped with ice-making 
appliance, 124 
equipped with rear icing 
door, 123-124 
essential requirements of, 
IIQ-I2I, 124-126 
for light housekeeping, 165 
how to use economically, 
120,0925 
location of, 22, 44, 123 
Refrigeration, 47 
electric, 236, 244 
Rest corner, 231 


SALAD OUTFIT, I4I 
sal soda 162 183 
Scientific grouping, 37-45 
Scissors, I4I, 160-161 
Serving dish cookery, 163 
Shelf, 22, 47, 50-53, 54-62, 117, 
233 
advantages of open, 49, 51, 
233 
advantages of narrow, 22, 
45 
above sink, 51 
above work table, 49-51 
best height for, 45 
for kitchen utensils, 51-52 
for sink solutions, 51 
in coat closet, 61-62 
in cold closet, 54-55, 126 
in provision closet, 52-53 
special, 42 
suspended from edge of, 45 
warming, 67, 69 
Sink, 16, 18, 47, 99-105, 136- 
137, 143 
articles to group near, 40, 
131-132, 138-139 
care of, 104, 178, 181-182 
convenient height for, 99- 
100 
drain-boards of, I0I-103, 
168, 182 
group near, 40 


258 


Sink, Cont. 
illustration of, 100, 168 
kinds of, 100-103, 167 
location of, 39, 990 
outfit, 131 
protecting metal parts of, 
182 
sanitary installation of, 99, 
103-104 
trap to, 103, 104 
weekly care of, 182 
Silver, cleaning of, 185-186 
Standard type of kitchen, 4 
Standardizing work, 3 
Standard list of groceries, 209- 
210 
Starching walls, 28, 239 
Steam cooking, I51-155 
advantages of, 152 
economy of, 152 
Steamers, 
care of, 154 
different types of, 42, 92, 
153-154, 164 
illustration of, 153, 154 
Steel knives and forks, care 
of, 186-187 
Steel wool, 179 
Storage conveniences, for fuel, 
47 
for groceries, 48-51 
Stove, 16, 38, 47, 64, 65 
coal (see Range), 
105 
daily care of, 187 
electric, 105, 166 
gas, 92, 93, 105-108, 
LI2Q4126, 101 
heating by means of, 64-66 
kerosene, 65, 94, 95, 112-113, 


89-91, 


108- 


136 
supplementary, 76 
wood, 88 
Supplies, care of perishable, 
207 


cash purchasing of, 213 
checking up, 213-214 
closet for incoming, 57 


INDEX 


Supplies, Cont. 
keeping track of, 207-200, 
211-214 
purchasing of supplies in 
small quantities, 206 
purchasing of supplies in 
large quantities, 56, 206- 
207 
standard list of, 209-210 
storage of, 164, 207 
returning imperfect, 214 
Supplementary appliance, 91, 
105 
arrangements, 107 
cooking, 136 
System, card, 223, 226 


efficient, 9 

of account keeping, 200- 
201 

of keeping track of things, 
221 

of. purchasing supplies, 206, 


207 
of telephone ordering, 211 


TABLE, gate leg, 231 
nested, 231 
surface, I5 
tops, 231 
work, 16, 47,50, 110, 194 


I 
Tank (see Boiler), 83, 86, 87 
Tea making, process analyzed, 
38-39 
Temperature, of a refrigera- 
tOr, 110,321) 223028 
of fireless radiators, 
148 
of ovens, III 
of water in automatic heat- 
ers, 83 
Thermometers, 130, 146 
Thermos bottle, 156, 159, 167 
Thermostat, 82, 83, 84 
Tile, for kitchen floor, 35, 245 
for kitchen walls, 30 
Time, loss of, 217 
Tin, care of, 184 


146, 


INDEX 260 


Tools, 
181 
Trap, 103-104 


for housekeeper, 61, 


Unit STORAGE, equipment, 38, 
58, 69, 116 
idea, 232-234 
Utensils, care of, 183-187 
choice of, 96, 128-129 
serving double purpose, I61- 
162, 197 


VACUUM CLEANER, 236, 245 
washer, 194-195, 196 
Valve, 150 (see Glossary ) 
Ventilation, 16, 207 
of cold closet, 55, 126 
of fireless cooker, 149 
of kitchen, 23-25, 164 


WALL, arrangement of space, 


49, 234 i 

avoid breaking up wall 
space, 50 

economical use of wall 


space, 116, 118 
in closet, 53 
treatment of, 27-28, 239 
utilized to best advantage, 


49 
washable paper for, 30 
Wash boiler, 191 
Washer, vacuum, 194-195 
Washing (see Laundry work), 


THE 


Washing, Cont. 
cost of outfit for, 138, 197 
Washing machine, viii, 198- 
236, 245 
Water, soft, 242-243 
Water box, 70 
Water back, 71-72, 86, 91, 244 
Water softener, 243-244 
Wheel cart, 103, 130, 159 
cost of, 159 
use in kitchen, 176-177 
use in serving meals, 156 
use in setting table, 155, 156 
Windows, 17, 23-25, 50 
Wood, advantages as a fuel, 
88-89 
Wood work, 35-36 
Work shelf, 22 
dimensions of, 22, 50 
Work table, 45, 50, 116-117, 
132 
articles to group near, 41 
best dimensions for, 50 
cost of, 116 
with supply shelves above, 


49 


ZINC, care of, 186 
cost of, 186 
for drainboards, IOI, 103 
for kitchen table, 115 
for work shelf or table, 22, 

50, 69 

in silver cleaning, 186 
lining of, 57 


END 














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